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Carla Hall's Chocolate Cobbler

1312979642
Chocolate Cobbler with Strawberry Port Sauce
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Flaky pie crust is filled with decadent chocolate and drizzled in a refreshing strawberry port sauce.
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ingredients
  • For the Cobbler:
  • Butter for greasing
  • 12 ounces Bittersweet Chocolate
  • 1 cup Butter
  • 5 large Eggs
  • 1 cup Sugar
  • 1 tablespoon Vanilla Extract
  • 1/4 cup Flour
  • 1 teaspoon Salt
  • 1 Egg plus 1 tablespoon of Water (whisked)
  • 8 Chocolate Truffles
  • 1 pint Vanilla Ice Cream for serving
  • 1 Carla Hall's Perfect Pie Crust
  • For the Strawberry Port Sauce:
  • 1 cup Port Brandy
  • 1/4 cup Granulated Sugar
  • 8 Strawberries (hulled and cut in half lengthwise)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    For the Cobbler: Preheat oven to 350 degrees F.
  • 2
    Butter for greasing
    12 ounces Bittersweet Chocolate
    Grease a 6 count muffin tin with butter. Melt chocolate in a double boiler or in a microwave. Set aside. 
  • 3
    1 cup Butter
    1 cup Sugar
    5 large Eggs
    1 tablespoon Vanilla Extract
    1/4 cup Flour
    1 teaspoon Salt
    In a separate bowl, beat together butter and sugar. Beat in eggs one at a time. Mix in slightly cooled, melted chocolate. Add in vanilla, stir flour and salt, mix until just combined. Cool mixture in refrigerator for 30 minutes. 
  • 4
    1 Carla Hall's Perfect Pie Crust
    8 Chocolate Truffles
    1 Egg plus 1 tablespoon of Water (whisked)
    Roll the pie dough to 1/8-inch thick on a lightly floured surface. Cut out  4" squares of pie dough. Line regular size muffin tin with dough squares. Divide the chilled chocolate mixture between the dough-lined muffin tins. Push a truffle in the center of each cobbler. Pinch dough square tops together and brush with the egg wash.
  • 5
    1 pint Vanilla Ice Cream for serving
    Bake at 350 degrees F until golden brown, about 12 to 15 minutes. Remove from oven and allow to cool slightly. Carefully remove from the muffin tin. Plate with a drizzle of sauce and a scoop of ice cream.
  • 6
    1 cup Port Brandy
    1/4 cup Granulated Sugar
    For the Strawberry Port Sauce: In a sauce pan, combine the sugar and port. Bring to a bowl and reduce to a simmer. Cook for 3 to 5 minutes, or until port has reduced by half and coats the back of a spoon.
  • 7
    8 Strawberries (hulled and cut in half lengthwise)
    Add the strawberries and continue to cook over a low flame for 2 to 3 minutes, swirling the pan often, until the strawberries are soft.
  • 8
     
    Remove from heat and transfer to a strainer over a bowl. Press the mixture through mashing up the strawberries. Allow to cool before serving.
 
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