CHERRY CHOCOLATE COBBLER
In this down-to-earth, easy to put together cobbler, chocolate and cherries are an irresistible combination. This dessert is great served warm topped with vanilla ice cream.
Provided by chellebelle
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
- Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
- Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 86.8 g, Cholesterol 52.1 mg, Fat 17.5 g, Fiber 3.1 g, Protein 6.2 g, SaturatedFat 10.3 g, Sodium 405.5 mg, Sugar 32.5 g
CHERRY-CHOCOLATE COBBLER
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
- Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
- Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.
CHERRY-CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Time 6h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
- Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
CHOCOLATE CHERRY COBBLER
Tastes like chocolate covered cherries. Got this recipe from a co-worker who is also a cookbook recipe clipper fiend. Rich, gooey and chocolate. Great topped with vanilla ice cream
Provided by mandabears
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degree oven.
- Lightly grease a 13 x 9 pan, I use cooking spray.
- Place cherries in pan.
- In a large bowl combine brownie mix, water, egg and oil.
- Mix until well combined.
- Spread over the cherries.
- Bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs.
- Serve warm with vanilla ice cream or whipped cream or cool whip.
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