Butter-Free Rice Cooker Chocolate Cake

• 2 Chocolate bars
• 20 grams Vegetable oil
• 2 Eggs
• 30 grams Plain yogurt
• 20 grams Sugar
• 80 grams Cake flour
• 1 tbsp Cocoa powder (unsweetened)
• 5 grams Baking powder

1. Break up the chocolate bars into small pieces with your hands and put in a heat resistant bowl.
2. Microwave for 3-4 minutes to melt.
3. Add the vegetable oil.
4. Put the eggs and sugar in a food processor, then process for 2 to 3 minutes on full strength.
5. Add the yogurt to Step 2 and blend for 2 minutes.
6. Pour the mixture from Step 3 into a rice cooker bowl, sift in the combined ingredients.
7. Fold in with a rubber spatula, while turning the bowl.
8. When the batter is no more floury, place in the rice cooker and turn the switch!
9. Press "Cook" 2-3 times and let the batter bake through a couple cycles until a bamboo skewer inserted into the middle comes out clean.
10. When it's done, remove the cake from the rice cooker bowl and cool on a cooling rack.
11. The cake comes right out of the bowl if you run a rubber spatula between the cake and bowl to loosen it.
12. You can eat it straight a way, but it tastes even better the next day.
13. It's also delicious decorated!

chocolate bars, vegetable oil, eggs, yogurt, sugar, flour, cocoa, baking powder

Taken from cookpad.com/us/recipes/171224-butter-free-rice-cooker-chocolate-cake (may not work)