Chocolate Chulent

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Total Time
4hrs 20mins
Prep
20 mins
Cook
4 hrs

A Kosher and Pareve version of the famous crockpot (slow cooker) molten chocolate cake. It is not actually chulent, of course - it is a desert made in a crockpot - the same way chulent is often made.

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Ingredients

Nutrition
  • 1 (18 ounce) packagepareve chocolate cake mix, I prefer Duncan Hines Dark Chocolate Fudge or 1 (18 ounce) package brownies, mix. gefen Manischewitz, etc. are fine, too
  • 3 ounces pareve instant chocolate pudding mix, I prefer Jello brand, but, again, you can use one of the heimische brands if you like
  • 4 eggs
  • 1 cup water or 1 cup pareve soymilk or 1 cup pareve rice milk
  • 2 cups pareve sour cream, tofutti brand is the only one I'm aware of
  • 34 cup vegetable oil
  • 1 (10 ounce) chocolate bars, ideally 70% cacao bittersweet chocolate like Scharffen Berger, broken into tiny pieces. or 1 cup pareve semi-sweet chocolate chips
  • 1 teaspoon vanilla or 1 teaspoon other extract, if desired
  • 1 ounce cocoa powder, more if desired, makes the result more intensely chocolate and cuts the icky sweetness

Directions

  1. First, gather all the ingredients and triple-check that they're parve - you don't want to treif up your fleishig crock pot with a dairy product! All of the ingredients above are easy to find in any large supermarket - *except* the pareve tofutti sour cream. If you can't find it, you can use Rich's Whip or other parve whipping 'cream' product, or peanut butter (if no one is allergic!), or simply extra oil and extra pudding mix.
  2. Place a plastic liner bag in a three - four quart slow cooker and turn it to 'high.' Make sure you use the liner or a plastic cooking bag - unless you want to spend an hour Saturday night scrubbing the crock pot!
  3. Mix all of the ingredients in a bowl, by hand, until the mix reaches a uniform consistency. If it seems too dry and stiff, add a little extra soy milk or water. If it seems too loose, a little flour or extra chocolate pudding mix should do the trick.
  4. Pour the mixture into the cooker, and leave it on high for about one hour.
  5. After one hour, or, if preparing this dish for Shabbos, at candle-lighting time, turn the cooker to 'low.'.
  6. Keep an eye on it - it should take about three-four hours more, which should be right on-time for the end of your Friday night meal.
  7. Despite what the dairy versions of this recipe I've seen suggest, DO NOT try to leave it overnight. It will turn sour and become inedible.
  8. You can control the consistency to your taste. If you prefer it really gooey and mushy, turn the cooker to 'warm' after two-three hours. If it is Shabbos, you can take the ceramic pot out of the metal base unit and place it immediately crosswise on top of the base (without putting it down first) - that will keep it warm but stop the baking process. This trick also works well if you forgot to change the setting to 'low' before Shabbos.
  9. Feel free to double or triple the recipe - but if you use a huge crock pot, you can expect the center to remain gooey unless you stir it during the cooking process, which is not permitted on Shabbos. That's not necessarily a problem - people who want well-done can be served from the edges, and people who want mush get the middle. With a large crowd, you will almost always find some in each group.