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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
  
• 1¾ cups plus 2 Tbsp sugar, divided
  
• 5½ Tbsp unsweetened natural cocoa powder, divided
  
• 1 Tbsp instant espresso
  
• ½ cup plus 1 Tbsp whole milk
  
• 1 tsp vanilla extract
  
• 1½ cups boiling water
  
• 1 cup chopped hazelnuts, divided
  
• Garnish: whipped cream
  






Instructions



1. 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.
   
   
2. In a large bowl, stir together flour, ¾ cup plus 2 tablespoons sugar, 1½ tablespoons cocoa powder, espresso, milk, and vanilla. Pour batter over melted butter in ramekins.
   
   
3. In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa powder, and ½ 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 ½ cup chopped hazelnuts. Garnish with whipped cream, if desired. Serve immediately.
   
   Makes 8 servings.