chocolate lava cake-like cobbler

My friend Nikol says that desserts aren't worth the calories if they include fruit.

(Translated illustration: no strawberry shortcake, no blackberry crumble, and no peach cobbler.)

On the other hand, I don't have the biggest sweet tooth in the world (well, unless it involves my mom's cakes), so I usually yield to guests' dessert preferences when I'm cooking for folks.

Last night at our Peru Reunion/Opening Ceremonies dinner, I was hunting for a dessert that had Nikol universal appeal, and I think I found a keeper.

Chocolate Cobbler?



Mmm, mmm, good.

I didn't say "cobbler" in front of Nikol, for fear it might have a bad connotation, or bring some tragic fruit dessert associations to her mind.  I told her it was sort of like a chocolate lava cake, which was the truth.

This recipe is super easy, and there's nothing not to like about it.  Trust me.

Chocolate Cobbler

1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
7 Tbsp. cocoa powder, divided
1 1/4 c. sugar, divided
1/2 c. milk
1/3 c. melted butter
1 1/2 tsp. vanilla extract
1/2 c. brown sugar, packed
1 1/2 c. hot tap water

1. Preheat oven to 350 degrees.
 
2. Mix together flour, baking powder, salt, 3 tablespoons of the cocoa power, and 3/4 cup of the sugar.  Reserve the remaining cocoa and sugar.
 
3. Stir the milk, melted butter, and vanilla extract into the flour mixture, and mix until smooth.  Pour the mixture into an ungreased 8-inch baking dish.
 
4. In a separate bowl, mix together the remaining white sugar (1/2 cup), brown sugar, and remaining 4 tablespoons of cocoa.  Sprinkle this mixture evenly over the batter.
 
5. Pour the hot tap water over the top, and do not stir!  It will look like a hot mess when you put this in the oven, but respect the recipe, people.  On the other side, oh, it's so delicious.
 
6. Bake for 40 minutes until the center is set, and let it stand a few minutes before serving.*
 
7. Serve with vanilla ice cream, and use the ooey-gooey sauce to drizzle over the top.  So, so dreamy.

* I actually made this a couple of hours in advance of dessert time, and then zapped individual servings in the microwave for 15 seconds or so.

There you have it. 

Now it's a chocolate dessert, so it packs some sweet punch for sure, but it's not as rich as you might think.

And bless it, it doesn't win points for presentation-in-the-baking-dish.

But when you scoop it into invidiual bowls, and the ice cream and syrup are shining on top, your eyes will take the first delicious bite and your tummy will be happy and satisfied.