Description
A darker version of a classic fruit dessert with a rich chocolate topping.
Ingredients
Scale
- 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
- 4 tsp (12.6g) cornstarch
- Pinch of salt
- 2 Tbsp (28.7g) melted butter
Valrhona Chocolate Cobbler
- 1 cup (99.4g) all-purpose flour
- 3/4 cup (97.6g) wheat pastry flour
- 1/2 cup (55.6g) Valrhona cocoa powder
- 3/4 cup (150.8g) brown sugar
- 2 1/2 tsp (9.4g) baking powder
- 3/4 tsp kosher salt
- 3/4 cup cold (172.1g) butter, cubed
- 1 cup cold (243.7g) milk
- 1 Tbsp (12g) turbinado sugar
- Sea salt for garnish
Instructions
- Preheat oven to 375F (190C).
- Brush individual ramekins with melted butter.
- Mix fruit with sugar, cornstarch, vanilla and salt.
- Divide fruit mixture among ramekins.
Valrhona Chocolate Cobbler
- Whisk together all-purpose flour, wheat flour, cocoa, brown sugar, baking powder and salt in a mixing bowl.
- Blend in cold butter with a pastry cutter until mixture has a crumbly texture.
- Stir in milk until just combined.
- Spoon dough on top of fruit mixture, 3-4 spoonfuls per ramekins. Sprinkle with turbinado sugar and a touch of sea salt.
- Place ramekins on baking sheet and bake 30 minutes, until fruit is bubbling and dough is firm to the touch.
- Cool 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins