Description
This Black Forest Cobbler is a decadent dessert that brings together the classic combination of cherries and chocolate. With a gooey, rich filling and a biscuit-like topping, it's an easy-to-make treat that will delight your taste buds. Perfect for any occasion, this warm cobbler is best served with a scoop of vanilla ice cream or whipped cream. Enjoy this quick and indulgent dessert that’s sure to impress!
Ingredients
Ingredients:
1 cup flour
½ teaspoon salt
1½ teaspoons baking powder
½ cup sugar
1 tbsp espresso powder
2 tablespoons plus ¼ cup cocoa powder
½ cup milk
3 tablespoons melted butter
1 cup pitted chopped cherries (fresh or canned)
3 tbsp chocolate cherry liqueur or kirsch (optional)
½ cup packed brown sugar
1¼ cups hot water
Instructions
Instructions:
-
Preheat your oven to 350°F (175°C).
-
In a bowl, combine the flour, espresso powder, salt, baking powder, sugar, butter, and 2 tablespoons of cocoa powder. Stir in the milk until a thick batter forms.
-
Grease a 9-inch pie dish, cast iron skillet, or mini baking dishes. Spread the pitted cherries evenly in the bottom of the dish.
-
Spoon the batter evenly over the cherries.
-
Drizzle the chocolate cherry liqueur or kirsch (if using) over the batter.
-
In a small bowl, mix the brown sugar and remaining cocoa powder, then sprinkle this mixture over the batter.
-
Pour the hot water over the top (do not stir).
-
Bake for 40-45 minutes, or until the cobbler is puffed and set. Let it sit for 20 minutes before serving.
Notes
- For a gluten-free version, swap the flour for a gluten-free flour blend.
- You can use frozen cherries, but make sure to thaw and drain any excess liquid.
- For a non-alcoholic version, replace the chocolate cherry liqueur with cherry juice or omit it entirely.
- Feel free to try other fruits like raspberries, strawberries, or peaches.
- The cobbler can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
