Chocolate And Custard Cake Cooked In A Rice Cooker


- 250 g of curds;
- 2 eggs;
- 210 g of sugar (or 3 tbs);
- 150 g of flour (or 2 tbs);
- 1 package of vanilla sugar;
- 50 g of butter;
- 75 ml of milk (or 4 tbs);
- 4 tbs of cocoa;
- 50 g of vegetable oil;
- 5 g of baking soda;
- 65 ml of hot water.


Curd pastry: Mix curds, 1 egg, 60 g of sugar, 2 tablespoons of flour, and vanilla sugar. Place in the fridge for 20 minutes. 

Chocolate pastry: mix 1 egg, 150 g of flour, 50 ml of vegetable oil, 2 tablespoons of cocoa powder, 150 g of sugar, 75 ml of milk, baking soda, and baking powder. Stir the mixture thoroughly until it's a homogenous mass. Add boiling water and stir the mass again.

Take the curd pastry out the fridge; grease the rice-cooker plate with butter and lay out the curd pastry, then pour out the chocolate pastry and put into the rice cooker and bake for 60 minutes.

Icing: Mix together 50 g of butter, 4 tablespoons of milk, 3 tablespoons of sugar, and 2 tablespoons of cocoa powder. Boil the mixture for 5 minutes, while constantly stirring. 

When the cake is ready, take it out of the rice cooker. Pour the icing over the cake until it's hot and liquid, where it saturates the cake. Enjoy!