If you are anything like me, two thoughts will immediately occur to you when you first hear the phrase ‘chocolate cobbler’ – a) What’s a chocolate cobbler? and b) just how quickly can I get my hands on a chocolate cobbler? You may also find yourself repeating the phrase chocolate cobbler so many times that it begins to lose all meaning. That’s understandable, particularly when you discover that it is an oozing molten morass of chocolate goo with the consistency of a muddy bog and the taste of the best chocolate pudding you’ll ever find yourself guiltily eating the leftovers of for breakfast (not that I would know.)
Strictly speaking, this isn’t really a cobbler, as a cobbler traditionally tends to contain fruit or a pastry crust. It’s more a self saucing pudding (a terminology which I always imagine being uttered by someone like Fanny Craddock in faux genteel tones) which means you crack through a layer of baked demerara sugar and butterscotch to reveal a steaming ocean of hot whisky-scented chocolate sauce. Why whisky you ask? Well, because when I was making this I discovered that I’d run of vanilla essence, so decided to put a shot of the hard stuff in there instead. And because I believe that most things work better when you stick a shot of spirits inside them. I imagine it would also work quite well with Tia Maria or Kahlua if your tastes run more towards the coffee side of things.
This is not a genteel pudding, or indeed a pudding which can be photographed beautifully and artistically (all of my attempts to take a picture of it in a bowl ended up making it look like a dirty protest.) However, it’s incredibly simple to make, infinitely adaptable (I used butterscotch chips here, but I imagine it would also work very well with sour cherries or bourbon soaked apricots) and – best of all – fantastic to eat. Happy cobblin’.
CHOCOLATE COBBLER (Serves 3)
Adapted from The Kitchn
You will need:
- 100g plain flour
- 75g white granulated sugar
- 3 tbsps cocoa powder, divided
- 1 tsp baking powder
- 1 shot of freshly brewed espresso (or 1 tsp espresso powder)
- 1/4 tsp sea salt
- 100ml full fat milk
- 100g melted unsalted butter
- 1 shot of whisky (Black Grouse or Jameson’s would work well here – if you prefer to keep it teetotal, substitute for 1 tsp vanilla extract)
- 75g demerara sugar
- 150g butterscotch chips
- Vanilla ice cream, for serving
- Preheat oven to 190°C/Gas Mark 5. Lightly grease a medium-sized baking dish.
- Combine the flour, white sugar, 1 1/2 tablespoons of cocoa powder, baking powder, and salt in a medium sized bowl. In another bowl whisk together the milk, espresso, melted butter, and whisky. Add the liquid mixture to the dry ingredients and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
- In a separate bowl, combine the demerara sugar and remaining tablespoon and a half of cocoa powder. Sprinkle the sugar-cocoa mixture evenly over the batter, followed by the butterscotch chips. Pour some boiling water over the top of the mixture until it is fully covered, but do not stir.
- Transfer the baking dish to the oven and cook for 40 minutes, until the center is jiggly and just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.