Liquefied chocolate bubbles up through this baked cobbler like a Willy Wonka primordial swamp. While still warm and magnificently gooey, spoon it into bowls and serve it with ice cream or whipped cream. Now that's eating with joy!
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| Click here to download this recipe as a free PDF document. |
To download this recipe in a free PDF, click here. To see the rest of this blog post with large, step-by-step photos, scroll down, or click on the read more link below.
~ Cleo Coyle, author of
The Coffeehouse Mysteries
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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Chocolate Chip
Cobbler
Almost five years ago, one of my very kind Coffeehouse Mystery readers, Alicia Farage, left a comment about "chocolate cobbler" on my Facebook page. (Feel free to friend me on facebook, everyone, I often post recipes on my Wall.)
Of course, these pour-over cobblers are quite common and you can find many versions on the inter-web: some use fruit like strawberries and bananas, others use nuts and additional ingredients and toppings.
I decided to play with Alicia's straight chocolate recipe, creating 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...
To download this recipe in a
free PDF format that you can
print, save, or share, click here!
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| Click here to download this recipe as a free PDF document. |
INGREDIENTS
Chocolate topping
1/2 cup sugarChocolate topping
1/4 cup unsweetened cocoa
Cobbler batter
3/4 cup sugar
1 cup flour1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or block chocolate, chopped)
1 teaspoon vanilla
1/3 cup milkInto 9-inch cake pan
4 Tablespoons butter
Final liquid layer
3/4 cup water
1/2 cup freshly brewed coffee (You won't taste the coffee;
it works to deepen the chocolate flavor)
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. (Set this batter aside.)
Step 3: Melt butter in cake pan — Place the butter in a 9-inch cake pan. Put into a preheated 350º F. oven. Once butter has melted, carefully remove pan.
Step 4: Simmer water + coffee — Place water and coffee in a small saucepan over medium-high heat and bring to a simmer.
Step 5: Assemble layers...
Into the pan with the melted butter,
pour in the cobbler batter that
you made in Step 2. Do not stir.
Into the pan with the melted butter,
pour in the cobbler batter that
you made in Step 2. Do not stir.
Sprinkle the chocolate topping (from Step 1)
over the batter. Do not stir.
over the batter. Do not stir.
Finally, pour the hot water and coffee
mixture over it all (do not stir).
Care for a scoop?
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Click here to download this recipe as a free PDF document, and... |
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Yes, this Cleo (aka Alice).
 Eat (and Read) with Joy! |