Wednesday, August 25, 2010

Chocolate Cobbler

Okay, so by now you probably know that I have a huge weakness for pretty much anything chocolate.  Pretty much every chocolate recipe I come across, whether it be brownies, cookies, cake or anything in between, if it has chocolate in it it's pretty much guaranteed I'm going to try it.  When I saw this cobbler on Paula's Best Dishes I knew I had to try it.  It didn't make my attempt to resist temptation any easier since I had a giant hankering (can you tell I'm from the south??) for something chewy, fudgy and chocolate.

I'm so glad I gave into my temptation and made this.  This cobbler was so delish and had an intense chocolate flavor.  I loved the crunchy but fudgy crust that formed over the top and the thick, chocolate sauce that formed underneath.  This was true chocolate decadence and when topped with ice cream and whipped cream it was absolute heaven! 

Chocolate Cobbler


6 Tablespoons butter
3/4 Cups sugar, divided
1 Cup self-rising flour
2 Tablespoons unsweetened cocoa powder, plus 4 Tablespoons
1/2 Cup whole milk
1 Teaspoon vanilla extract
1/2 Cup chopped pecans
1/2 Cup toffee bits (I used chocolate and toffee bits)
1 1/2 Cups boiling water


Preaheat oven to 350 degrees.

Put butter in and 8x8 baking dish and place dish in the oven until the butter has melted.  Remove baking dish from the oven and set aside.

In a medium bowl combine 3/4 cup sugar, flour, and 2 tablespoons of the cocoa powder.  Add the milk and vanilla and whisk until combined and smooth.  Pour over the melted butter in the baking dish.

In a separate bowl combine the remaining 1 cup of sugar,  4 tablespoons of cocoa powder, pecans and toffee bits.  Stir the mixture together and then sprinkle over the mixture in the baking dish.

Slowly pour the boiling water into the baking dish, over the top of the cobbler.  Do not stir.

Place cobbler in the oven and bake until cobbler looks set, about 40-50 minutes.

Serve warm with caramel whipped cream and ice cream.  I sprinkled some of the chocolate and toffee bits over the top.

Caramel Whipped Cream


2 Cups heavy cream

1/4 Cup sugar

2 Tablespoons caramel sauce


Combine the cream and sugar in a medium bowl.  Beat the mixture until soft peaks form.  Add the caramel sauce and fold the ingredients together.

Recipe Source: Paula Deen, Food Network

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