Spring has made its welcome arrival: the freshness in the air, the awakening of the wildlife, the colors, sounds, smells all claiming renewal. It’s a joyous time, a lighthearted time, where the flavors found on the table are a glistening reflection of the lively world outside.
And the beer. Oh, the beer. By the time winter has announced its last call, I think we’re all ready to move from the heavy stouts and porters onto some lighter hefeweizens and Belgian Wits. So, naturally, do I have a bright and bubbly beer to couple with a fresh spring dessert?
Of course not. 
What I do have picked out is Ommegang’s limited edition Art of Darkness Ale. If anything says spring, this is not it. Rather, from first impression this beer says something more along the lines of “Go back to the hell you came from, but kindly take me with you.” It’s a lovely strong ale with deep fruit and caramel flavors, and I think it needs to be appreciated while it’s around.
To play on the brew’s darkness, I decided on a Black Fruit and Valrhona Chocolate Cobbler. This cobbler uses black plums, black grapes and a touch of dried tart cherries topped with a deep chocolate pastry.
What is it that draws us in to the art of darkness? Does it allure us with its ambiguity, tempt us with its promise of mystery? Perhaps its sultry, mischievous nature is what convinces us to come-hither, away from all things clean and pure. Whatever it is, it certainly was powerful enough to have the perfect offerings of spring overlooked, at least for just a moment.
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Black Fruit and Valrhona Chocolate Cobbler
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Indulge in a decadent Black Fruit and Valrhona Chocolate Cobbler, where rich chocolate pastry meets the deep flavors of black plums, grapes, and tart cherries.
Ingredients
- 6 cups (1.1kg) mixed black fruit, halved or sliced (black plums, seedless black grapes)
- 1/4 cup (38g) dried tart cherries
- 1/2 cup (100.6g) brown sugar
- 1 tsp vanilla extract
- 4 tsp (12.6g) cornstarch
- Pinch of salt
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (60ml) whole milk
- 4 oz (113g) Valrhona chocolate, chopped
- 1 tsp baking powder
- 1/4 tsp baking soda
Instructions
- Preheat your oven to 375°F (190°C). Brush individual ramekins with melted butter to prevent sticking.
- In a large bowl, combine the mixed black fruit, dried tart cherries, brown sugar, vanilla extract, cornstarch, and a pinch of salt. Mix until the fruit is well coated.
- Divide the fruit mixture evenly among the prepared ramekins, filling them about three-quarters full.
- In another bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and a pinch of salt.
- Add the melted butter and milk to the dry ingredients and stir until just combined. Fold in the chopped Valrhona chocolate.
- Spoon the chocolate mixture over the fruit in each ramekin, spreading it out to cover the fruit completely.
- Place the ramekins on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the chocolate topping is set and slightly crisp.
- Allow the cobblers to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
Notes
- For a deeper flavor, consider using a dark ale like Ommegang’s Art of Darkness Ale as a pairing.
- The cobbler can be stored in the refrigerator for up to 3 days.
- Reheat before serving for the best experience.
- Substitute Valrhona chocolate with any high-quality dark chocolate if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chocolate
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 20
- Carbohydrates: 65
- Fiber: 5
- Protein: 5
- Cholesterol: 40
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Frequently Asked Questions
What is Valrhona chocolate and can I substitute it?
Valrhona is a high-end French chocolate brand known for intense, nuanced flavor. The recipe uses 4 oz (113 g) chopped and folded into the cobbler topping. The notes say you can substitute any high-quality dark chocolate if Valrhona is unavailable.
Why does this cobbler use cornstarch in the fruit filling?
The 4 tsp (12.6 g) of cornstarch thickens the juices released by 6 cups of black plums and grapes during baking at 375°F (190°C), preventing the filling from turning watery and helping it hold together when served from the ramekins.
Why use individual ramekins rather than a single baking dish?
The recipe specifies individual ramekins brushed with melted butter, creating personal-sized portions with a higher ratio of crispy chocolate topping to fruit. The ramekins are placed on a baking sheet to catch any drips during the 25-30 minute bake.
How long does this cobbler keep?
The notes say the cobbler can be stored in the refrigerator for up to 3 days and recommend reheating before serving for the best experience.
This looks super delicious. I can’t wait to make it. Thank you!