chocolate cobbler

Surely the first thing you will ask yourself is: And where is the fruit? I also wondered the first time I saw this dessert. A cobbler is a dessert with a caramelized fruit base covered in a layer of cookie dough or baked shortcrust pastry. This dessert has nothing to do with the classic cobbler, but that's what they call it.

It looks like a brownie but it is more moist , it could be similar to a coulant but it is a little more consistent. This spoon cake is eaten hot almost straight out of the oven, accompanied by a good vanilla ice cream. It is a very sweet and totally informal dessert, because it is served and eaten with a spoon , but we can also serve the dish directly in the center of the table and enjoy it in good company.

Hot dark chocolate and ice cream melt in the mouth and become an obligatory sin.

How do you get that sponge cake texture between wet and liquid? It is about preparing a base of chocolate cake with a little more consistency than usual and once the dough is in the mold and before putting it in the oven it is bathed with a mixture of hot water, pure chocolate powder and sugar . To get the final texture, the trick is to get it perfectly baked. The sponge should have a crispy outer layer but a creamy texture on the inside.

Since it is a dessert that can be served directly at the table, the Emile Henry ceramic tray is perfect for this occasion. Its depth and soft wavy shapes are ideal for this recipe.

Luigi Bormioli airtight glass jars , Bérard wooden flour spoon and Emile Henry round ceramic mold

Ingredients

• 125ml milk
• 125g butter
• 125g flour
• 40 g of pure cocoa powder
• 200g of sugar
• 2 teaspoons yeast
• 1/2 teaspoon salt

For the “bath” or glaze:

• 150g of sugar
• 50g brown sugar
• 35 g of pure cocoa powder
• 1/4 teaspoon salt
• 300 ml of boiling water
• 1 teaspoon vanilla extract

Optional: vanilla ice cream

Elaboration

1. Preheat the oven to 175 degrees and grease the Emile Henry ceramic mold .
2. Mix the sugar, flour, cocoa powder, yeast and salt in a bowl . In another bowl, mix the milk and melted butter. Mix the two preparations with a spatula and pour into the baking tray. It is a thick mixture.
3. In a vase or bowl with a pourer, mix the 2 sugars, the cocoa and the salt and slowly pour the boiling water. Add the vanilla extract and carefully pour everything into the mold where there is the cake batter.
4. Bake between 30 and 40 minutes, do not let it show absolutely firm but the center should move slightly when shaken.
5. Serve hot with vanilla ice cream.

Hermetic glass jars Luigi Bormioli , Bérard wooden flour spoon , Emile Henry round ceramic mold and WMF stainless steel whisk