Spelt Chocolate Cobbler
- michal grappe
- Sep 30, 2024
- 2 min read
Need a big dessert for a large group? This is the one!
I made this for a big Father's day cookout. I needed a huge dessert to feed 20 people. I also needed it to be super portable, and be able to throw away the pan for an easy cleanup because we were also going to be swimming all afternoon and evening. I used a 16 x 12 disposable pan and it was great. But if you decide to make this in a glass or ceramic pan, it would need to be split between 2- 9 x 11 baking pans. So 1 stick of butter for each pan, make the batter, split the batter between the pans, sprinkle each with succanat, and pour 1 cup of boiling water on top of each pan of batter. I would probably shorten the cooking time and check it around 20-25 minutes.
Chocolate cobbler is no doubt a southern dessert. It is this fudgy delicious lava cake brownie thing that is best served hot with a scoop of vanilla ice cream. It was so delcious. We all enjoyed it! And using fresh milled spelt really was a nice compliment to the flavor and texture.
I hope you make it!
Spelt Chocolate Cobbler
makes 24 servings
Ingredients:
1/2 cup succanat
2 cups coconut sugar
2 sticks of unsalted butter (1 cup)
1 1/3 cup spelt grain
2/3 cup cocoa powder
2 tbsp vanilla bean paste
1 tsp salt
2 cups whole milk
1 cup melted milk chocolate
4 tsp baking powder
2 cups of boiling water
Directions:
Preheat oven to 350 degrees. Melt the butter and add the butter to the bottom of a large casserole pan, I used 16 x 12 pan. Mill the spelt on the finest setting. In a medium bowl, mix together the flour, coconut sugar, cocoa powder, salt, and baking powder. Melt the milk and chocolate together until smooth in a large bowl. Add the the bowl of dry ingredients to the milk and chocolate mixture. Add the vanilla bean paste and mix together until batter is well combined. Pour the batter into the large pan with the melted butter. Do not stir. sprinkle 1/2 cup of succanat on top of the batter. Do not stir. Boil 2 cups of water and pour the water on top of the batter. Do not stir.
Bake 30-35 minutes. You want the top set but still slightly jiggly when you shake the pan. It will be very fudgy. Best served hot with a scoop of vanilla ice cream!
-Michal
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