• Torah Chef

Chocolate Cobbler

Chocolate Cobbler (with gluten free option) Here is an interesting preparation on a fantastic dessert. If you love chocolate, and a combination of textures that range from gooey, to cakey, to crisp all at once, then this is for you. Paired with a scoop of vanilla bean ice cream this dessert makes my top 10 list. You can bake this in a 9x9 baking dish, or in separate ramekins. Cobbler ⅔ c Butter, Melted 1 ½ c granulated Sugar 3 TB Cocoa Powder (unsweetened, use the good stuff) 2 cups All Purpose Flour (gluten free 1:1 baking flour can be used) ½ tsp baking soda 1 tsp Baking Powder 2 tsp vanilla extract 1 c whole milk Topping 3 c boiling water 2 c granulated sugar ½ c cocoa powder Preheat oven to 350f Pour melted butter in the bottom of a baking dish. Add cobbler dry ingredients in a mixing bowl, then mix in the milk and vanilla extract until just blended. Pour over butter in the baking pan (do not stir). In a separate bowl combine the sugar and cocoa powder for the topping. Sprinkle evenly over the prepared cobbler batter. Carefully ladle over the 3 cups of boiling water into the prepares mixture, and immediately place in a preheated 350f oven. Bake for 35 minutes. The bottom will still be a little loose. It's important that you let it cool for 15 minutes before serving so it finishes setting up (don't worry, it will still be hot!) Serve with Vanilla bean ice cream and ENJOY!


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