The first thing you're probably wondering is: Where's the fruit? I wondered that too when I first saw this dessert. A cobbler is a dessert with a caramelized fruit base covered in a layer of baked shortcrust pastry or cookie dough. This dessert has nothing to do with the classic cobbler, but that's what they call it.
It looks like a brownie but is more moist , it could be similar to a coulant but is a little more consistent. This spoon cake is eaten hot, almost straight from 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 your mouth and become a sin.
How do you get that moist, runny cake texture? You have to prepare a chocolate cake base with a bit more consistency than usual and once the dough is in the mould and before putting it in the oven, you cover it with a mixture of hot water, pure chocolate powder and sugar. To get the final texture, the trick is to bake it perfectly. The cake should have a crunchy outer layer but its interior should have a creamy texture.
Since this is a dessert that can be served directly on 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 scoop and Emile Henry round ceramic mould
Ingredients
- 125 ml of milk
- 125 g butter
- 125 g of flour
- 40 g pure cocoa powder
- 200 g of sugar
- 2 teaspoons of yeast
- 1/2 teaspoon salt
For the “bath” or glaze:
- 150 g of sugar
- 50 g brown sugar
- 35 g pure cocoa powder
- 1/4 teaspoon salt
- 300 ml of boiling water
- 1 teaspoon vanilla extract
Optional: Vanilla ice cream
Elaboration
- Preheat the oven to 175 degrees and grease the Emile Henry ceramic mould .
- In a bowl, mix the sugar, flour, cocoa powder, baking powder and salt. In another bowl, mix the milk and melted butter. Mix the two preparations with a spatula and pour onto the baking tray. It is a thick mixture.
- In a jug or bowl with a pouring spout, mix the 2 sugars, cocoa and salt and slowly pour in the boiling water. Add the vanilla extract and carefully pour everything into the mould containing the cake batter.
- Bake for 30 to 40 minutes. Don't let it become completely firm, but the center should move slightly when you shake it.
- Serve warm with vanilla ice cream.
Luigi Bormioli airtight glass jars , Bérard wooden flour spoon , Emile Henry round ceramic mould and WMF stainless steel whisk
