Chocolate Cobbler
This recipe is great anytime! I take it to family dinners and I fix it in the mornings to take to work for breakfast.
This recipe is great anytime! I take it to family dinners and I fix it in the mornings to take to work for breakfast.
- Carbohydrate 397.306237006178 g
- Cholesterol 18.0000000152163 mg
- Fat 15.7645200278103 g
- Fiber 15.2258402780847 g
- Protein 50.1224641229173 g
- Saturated Fat 7.82828641234594 g
- Serving Size 1 1 Recipe (1248g)
- Sodium 130760.861530456 mg
- Sugar 382.080396728093 g
- Trans Fat 2.06314080428639 g
- Calories 1971 calories
Step-by-step
- Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.
- Meanwhile in a bowl, mix together the 1 1/4 cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.
- In a separate bowl mix together the cocoa and remaining sugar.
- Sprinkle cocoa/sugar mixture on top of batter. Do not stir.
- Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream
Operating under the thermal constraint of a single 350 degrees Fahrenheit oven setting, this dessert manages to bake and form its own sauce simultaneously without mechanical intervention. Historical self-saucing puddings and dumps rely on density differentials rather than chemical leaveners alone to separate layers during baking. Melted butter placed at the base of a 9x13 glass baking dish floats upward when denser batter is poured directly on top, preventing premature emulsion. Water poured over the final cocoa-sugar layer penetrates downward because of gravity and temperature gradients, dissolving sugars into a syrup beneath the rising flour crust.
The Physics of Layer Separation
Restraint is mandatory during assembly because stirring the butter, batter, cocoa, and water together destroys the chemistry that creates the distinct fudge base and cake top. Boiling water must be added gently over the dry cocoa layer so it does not displace the batter underneath. Self-rising flour contains pre-blended baking powder and salt, ensuring adequate lift without requiring separate measurements of leavening agents. Substituting all-purpose flour requires adding 1.5 teaspoons of baking powder and 1/4 teaspoon of salt per cup to replicate this exact rise.
- Reheat leftovers gently in a 300 degrees Fahrenheit oven for ten minutes to restore the crisp edges of the crust without boiling the underlying sauce.
- Store baked cobbler covered at room temperature for up to twenty-four hours, or refrigerate for up to three days.
- Cold refrigeration solidifies the chocolate fudge bottom significantly, transforming a loose molten sauce into a dense, fudge-like consistency.
