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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18-by-12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foiled strips and place the dish in the center of the crisscross; set aside.
In a medium saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, applesauce and vanilla. Beat lightly with a wooden spoon until combined. Stir in flour, baking powder and salt. Pour batter into the prepared dish. Cover dish tightly with foil.
Pour warm water into a 6-quart slow cooker. Using the ends of the foil strips, transfer the dish to the cooker. Leave the foil strips under the dish.
Cover and cook on High for 2 1/2 to 3 hours or until an internal temperature of 170°F registers on an instant-read thermometer. Using the foil strips, carefully remove the dish from the cooker; discard foil strips. Turn off cooker. If possible, remove crockery liner from cooker. Cool for 30 minutes on a wire rack.
Top each serving with whipped topping and strawberries (or raspberries).