It should be noted that the slow cooker is not suitable for all types of pastries, cookies, for example, should not be baked in it, but for some it is much better than the oven, in my opinion. Definitely, muffins and biscuits should be baked in a slow cooker, if you have one, and there is a choice between it and the oven, in a slow cooker these types of pastries will be more tender and moist, with a thin soft crust and will rise perfectly, baked from the sides.
I bring to your attention a very simple and delicious chocolate biscuit, now – out of season – with frozen cherries, in season, of course, it is better to use fresh ones. This biscuit is very airy and light by replacing part of the flour with starch, cocoa powder and ground nuts. Very quick and easy to make, yet looks great and tastes great – perfect for a family weekend tea party or a party with friends.
How to cook chocolate biscuit with cherries in a slow cooker

Ingredients:

Flour – 80 g
Cherry – 200 g
Egg – 4 pcs.
Nuts – 20 g
Cocoa powder – 20 g
Sugar – 105 g
Corn starch – 20 g
Salt – 1 pinch(s)
– h.l.
Cooking:

one.
We prepare the dough according to the classic biscuit method. Divide the eggs into yolks and whites. The yolks are thoroughly rubbed with a mixer until white, adding ninety grams of sugar.

2.
Separately, beat the whites to peaks, adding a pinch of salt and the remaining fifteen grams of sugar from the total.
3.
We shift the protein mass to the yolk mass with a silicone spatula and gently, from the bottom up, mix.
four.
Sift flour with starch and cocoa powder and mix with roasted ground nuts. You can take almost any nuts that are available, which ones you like more. Suitable hazelnuts, almonds, walnuts, pecans. I used walnuts. Another such “trick”: if you have almond flavoring, or cognac, rum, put a couple of drops of flavoring into the dough, or add a teaspoon of alcohol, this will benefit the cake.
Pour the dry mixture of flour and nuts over the egg mixture and gently, again from the bottom up, mix with a spatula until smooth. Just do not rub or beat the dough in any case – the biscuit will settle and compact.
5.
Lubricate the multicooker bowl with butter and sprinkle with flour. We shift the dough. We lay out pitted cherries on top – either fresh or thawed in advance, of course, not forget to drain the juice! We turn on the “Baking” mode and forget about our chocolate biscuit for 40 minutes. We let the finished biscuit cool slightly in a slow cooker, turn it over on a wire rack, cool completely and serve with tea.