I was compensated to create this recipe for Scharffen Berger Chocolate Maker. All opinions expressed are completely my own, as per usual.
My husband loves chocolate. This should not be new information to any of you readers who have followed my blog for a while now. He cannot cannot cannot get enough.
“Hey Gord, vanilla or choc…” CHOCOLATE.
Always.
When we were just starting to date eons ago {and he was beginning to see that he was, in fact, desperately in love with me} I made him a chocolate pie without knowing that he was chocolate’s #1 fan.
You guys. That sealed the deal. We were married later that year.
Well, if you faithful readers know anything about me, it’s that I LOVE lemon. Like, take away all the carbs and cheese and just give me all.the.lemon.things.
“Hey Lauren, what is your love langua…” LEMON.
So, valentine’s day is always interesting at our house. Chocolate AND lemon together does not a good combination make.
Oh, love: it’s what makes things wonderfully complicated at our house.
But because I love my husband, I make him something chocolatey and he finds me something lemony. This year, I’m making this chocolate cobbler.
You all went a little crazy over my Pumpkin Pecan Cobbler last fall, so I decided to make an extra chocolatey version for the holiday of love. This recipe is loosely based off of that cobbler recipe minus all the spices, plus a whole lot of chocolate! Of course 
Here’s how to make it:
Start by measuring your dry ingredients into a large bowl: flour, sugar, baking powder and salt.
To make things chocolaty, grab some good quality cocoa powder. I used this Scharffen Berger 100% Cacao Unsweetened Cocoa Powder. The depth of flavor in this stuff is unreal!
Measure out 3 tablespoons and add that to the bowl.
Cocoa powder in a bowl…I’m so artistic you guys.
Whisk all these ingredients together to combine. I suppose you could sift them as well, but whisking is the lazy man’s way of sifting which I am a fan of.
Now comes the wet ingredients: milk, melted butter and vanilla. I use salted butter because I like the way it brings out the cocoa flavor, but feel free to use unsalted butter or even vegetable oil or melted coconut oil {if you’re in a pinch}. Salted butter is preferred.
Anyways, stir this batter up until thick and smooth and spread into a small casserole dish.
Like so!
Now comes the weird-ish part.
In a separate smaller bowl, stir sugar, brown sugar and even more cocoa powder together with a fork. Do your best to break apart the lumps in the brown sugar. So, this sweet, dry mixture?! Dump it all on top of your batter.
And if that wasn’t weird enough, you’re going to pour 1 1/2 cups of very hot water over this whole thing!
Place the baking dish onto a rimmed baking sheet and bake 40 minutes or until puffy and cakey on top but gooey and delicious on the bottom.
Like this!
You’re going to want to wait 5-10 minutes before digging into this dessert just because it’s like eating hot chocolate lava right out of the oven. Buuuuut, there’s always ice cream to cool it down, so who am I to stop you?
As you can see, a good portion of this is actual cake, but then there’s some thick chocolate pudding/gooeyness under it all that is amazing!!
My favorite way to eat this is with vanilla bean ice cream, but my husband prefers chocolate ice cream with his Chocolate Cobbler. He is the exact definition of a chocoholic, incase you were wondering.
Anyways, the printable recipe is below! Have a great week, friends!
Chocolate Cobbler
This Chocolate Cobbler is like chocolate pudding meets chocolate lava cake! So rich and delicious, plus so simple to throw together!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder, such as Scharffen Berger
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup milk
1/2 cup melted butter
2 teaspoons vanilla
topping:
1/4 cup granulated sugar
3/4 cup lightly packed brown sugar
1/4 cup unsweetened cocoa powder, such as Scharffen Berger
1 1/2 cups very hot tap water
Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, whisk together flour, baking powder, salt, sugar and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter and vanilla. Stir together until a thick batter forms. Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and cocoa powder together. Sprinkle over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve warm with vanilla ice cream.
© Lauren for Lauren's Latest, 2016. |
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