Today marks ONE MONTH til Valentine’s Day! Are you ready? I’m excited! Valentine’s Day is my favorite holiday. It’s the reason Dessert For Two was invented. It’s the kind of stuff that people who love mini ramekins, petite whisks, and 1/8-teaspoon measures thrive on. It’s the best time of year to hold hands and share a dessert with two spoons. Get in the spirit!
I’m kicking off this month-long countdown to the most romantic day of the year with a chocolate cobbler. If you’ve never had chocolate cobbler, another way to describe it is a brownie that comes with its own chocolate sauce. As the top of the brownie bakes, a rich chocolate sauce forms underneath. See?:
It’s essentially brownie and chocolate pudding all rolled into one. You’re going to LOVE it. So is your sweetie.
Look, I have to say this: If you’re spending Valentine’s Day alone, don’t fret. Seriously. Life is short. You’re not going to be alone forever. Treat yourself and eat a chocolate dessert for two.
This recipe is a little strange. It has 3 steps. The first step is to spread the thick brownie-like batter on the bottom. Then, you top that with a cocoa powder & brown sugar crumble. Then, you pour hot water all over it. You don’t stir the water in, though. You put this dessert into the oven looking like a chocolate soupy mess. Trust me, my sweet chocolate-loving friends, it comes out gorgeous.
You’re going to make this recipe over and over again when you’re craving something chocolatey because the ingredients are all things you normally have on hand. Cocoa powder, sugar, milk and a little butter.
Let’s get in the spirit of love and chocolate together, shall we?
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon instant espresso powder (optional)
- 4 tablespoons dark cocoa powder (divided use)
- 5 tablespoons milk
- 9 tablespoons sugar (divided use)
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon vanilla
- 1/4 cup brown sugar
- 3/4 cup hot tap water
- Preheat the oven to 350 and have ready a small ceramic dish that has a 1 1/2 cup capacity.
- In a small bowl, whisk together the flour, baking powder salt, espresso powder, and 2 tablespoons of the cocoa powder. Stir in the milk, 5 tablespoons of sugar, butter and vanilla. The batter will be very thick. Spread it in an even layer in the baking dish.
- In a small bowl, whisk together the remaining 2 tablespoons of cocoa powder, 4 tablespoons of sugar and brown sugar. Sprinkle this over the batter.
- Pour the hot tap water on top of everything, but DO NOT STIR.
- Bake the cobbler on a small sheet pan to catch overflows for 35 minutes. Let stand 15 minutes before serving hot.
Source: I adapted this recipe from a recipe I saw on Tasty Kitchen (http://tastykitchen.com/blog/2010/05/a-tasty-recipe-my-grannys-chocolate-cobbler/), and a Paula Deen recipe for chocolate-pecan cobbler.