Chocolate-Espresso-Hazelnut Cobblers
Source of Recipe
Taste of the South, October / November 2010
List of Ingredients
- 8 Tbsp unsalted butter
- 1 cup plus 2 Tbsp self-rising flour
- 1� cups plus 2 Tbsp sugar, divided
- 5� Tbsp unsweetened natural cocoa powder, divided
- 1 Tbsp instant espresso
- � cup plus 1 Tbsp whole milk
- 1 tsp vanilla extract
- 1� cups boiling water
- 1 cup chopped hazelnuts, divided
- Garnish: whipped cream
Instructions
- Preheat oven to 350� F.
Divide butter evenly among 8 (1-cup) ramekins. Place ramekins on a rimmed baking sheet. Bake until butter is melted, 3 to 4 minutes.
- In a large bowl, stir together flour, � cup plus 2 tablespoons sugar, 1� tablespoons cocoa powder, espresso, milk, and vanilla. Pour batter over melted butter in ramekins.
- In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa powder, and � cup chopped hazelnuts. Sprinkle over batter. Pour about 3 tablespoons boiling water evenly over top of each cobbler. Bake until top is cooked but bottom is still gooey, 20 to 25 minutes. Top with remaining � cup chopped hazelnuts. Garnish with whipped cream, if desired. Serve immediately.
Makes 8 servings.
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