Chocolate Chip Cobbler a la mode... Now that's eating with joy! |
Cleo Coyle is author
of the bestselling
published by
Penguin Books.
|
Now I'm sure some of you are familiar with these kinds of pour-over cobblers, but I had never made, eaten, or heard of chocolate cobbler before Alicia mentioned it. I researched this dish and found many versions existed: some with fruit like strawberries and bananas, others with nuts and additional ingredients and toppings. Finally, I played around with Alicia's straight chocolate recipe and created my own version, which pays tribute to one of my all-time favorite cookies, chocolate chip. I hope you enjoy it, and thanks again to Alicia for the foodie inspiration...
Cleo Coyle's
Chocolate Chip Cobbler
Chocolate Chip Cobbler
INGREDIENTS
Chocolate topping
1/2 cup sugar
1/4 cup unsweetened cocoa
Cobbler batter
3/4 cup sugar
1 cup flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or block chocolate, chopped)
1 teaspoon vanilla
1/3 cup milk
Into 9-inch cake pan
4 Tablespoons butter
Final liquid layer
3/4 cup water
1/2 cup brewed coffee (You won't taste the coffee; it works to deepen
the chocolate flavor -- I use the leftovers in my drip pot.)
DIRECTIONS
Step 1: Create chocolate topping — Mix sugar and cocoa in a small bowl and set aside.
Step 2: Create cobbler batter — Stir together sugar, flour, baking powder, salt, chocolate chips (or chopped chocolate), vanilla, and milk. Mix until all ingredients are well blended but do not over mix the batter or you’ll develop the gluten in the flour and toughen the end product.
Step 3: Melt butter and boil water + coffee — Place the butter in a 9-inch cake pan. Put into a preheated 350º F. oven. Once butter has melted, carefully remove pan. Place water and coffee in a small saucepan and bring to a boil.
Step 4: Assemble layers...
Into the pan with the melted butter,
pour in your cobbler batter (do not stir).
pour in your cobbler batter (do not stir).
Sprinkle chocolate topping
over the batter (do not stir).
Finally, pour the hot water and coffee
mixture over it all (do not stir).
mixture over it all (do not stir).
Step 5: Bake and serve — Bake for 20 to 30 minutes in an oven pre-heated to 350º F. Do not over cook! Cobbler is done when the batter is baked and no longer doughy. Do not bake it so long that everything in the pan hardens. Liquefied chocolate should be bubbling up through the baked cobbler like a Willy Wonka primordial swamp. (This is perfect!) While still warm and magnificently gooey, spoon into bowls, serve with ice cream or whipped cream, and...
Care for a slice?
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