Chocolate Cobbler

Chocolate Cobbler

(from South Your Mouth Blog)

Now this is good.  You probably have all the ingredients in your refrigerator and pantry right now, but I wouldn’t recommend making it unless you’ve got a lot of people to share it with.  It’s very rich and indulgent, and it’s the kind of thing I could devour in a weekend and spend the rest of the week regretting it. 

Chocolate cobbler is less of a cobbler, really, and more of a molten chocolate cake in a dish.  But it is fabulous.  Bring it to a potluck or a picnic so you can enjoy some and give the rest away. 

I originally found this recipe on the South Your Mouth blog, but I added a few special ingredients of my own, like instant espresso granules to bring out the chocolate flavor and mini chocolate chips for extra gooeyness. 

Total Time:  1 hourq

Serves: 8-10

Difficulty Level:  Easy

 

Ingredients

For the filling:

¾ cup sugar

1 cup all-purpose flour

1/3 cup cocoa powder

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon instant espresso granules

½ cup mini chocolate chips

½ cup milk

¼ cup half & half

1/3 cup butter, melted

 

For the topping:

¾ cup sugar

¼ cup brown sugar

¼ cup cocoa powder

Pinch of salt

1 teaspoon vanilla extract

1 ¼ cups boiling water

 

  1. Preheat the oven to 350 degrees. Combine the sugar, flour, cocoa, baking powder salt, and instant espresso granules in a small bowl.  Mix and set aside.14046098_331518867186756_8910297234945939605_n
  2. Combine milk, half & half, and melted butter in a medium-sized bowl and mix. Add the dry ingredients to the wet ingredients.  Mix with an electric hand mixer until well-blended.  Fold in the mini chocolate chips.
  3. Spread the mixture evenly into a glass baking dish.
  4. Now make the topping. Combine the sugar, brown sugar, cocoa powder, salt, and vanilla in a small bowl.  Mix well.  Evenly sprinkle the mixture over the batter.
  5. Boil your water (using a tea kettle is probably the quickest). Carefully pour the water on top of the sugar mixture, but do not stir it.
  6. Bake for 30 to 40 minutes. The cobbler should still be gooey in the middle, but set on top.
  7. Let it cool for 10-15 minutes before serving with vanilla bean ice cream.

 

 

 

 

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