Recipes

Jan’s Chocolate Cobbler

By: The Local Palate

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Chocolate Cobbler with vanilla ice cream on top for Mother's Day

A. Marshall Hospitality Proprietor Andy Marshall shares, “Jan, [my wife,] made the comment one day that all of our family was listed in the original Puckett’s menu with their favorites except her. I asked her what her favorite item was, and she said, ‘It’s not on our menu, you only made it for special occasions and catering parties…your chocolate cobbler!’ So, we added Jan’s Chocolate Cobbler to our menu. After all, Jan is our self-proclaimed expert in all things chocolate!”

recipe

yields

Serves 4-6

For the cobbler topping

1 cup self-rising flour
1¾ cups sugar
2 cups buttermilk
8 tablespoons butter, melted
1 tablespoon vanilla
½ tablespoon cinnamon

For the cobbler base

5 cups sugar
½ cup cocoa powder
8 eggs
1 cup butter, melted
1 tablespoon vanilla
18 ounces evaporated milk

steps

Make the Cobbler Topping

In large mixing bowl, add flour and sugar and mix well.
Whisk in the buttermilk, butter, vanilla and cinnamon.

Make the Cobbler Base

In a stand mixer, whisk eggs, sugar and cocoa until creamed.
Add butter, vanilla, and evaporated milk. Whisk on low until all is incorporated.

Assembly

Pour base into a 9×12 pan and spread evenly.
Bake at 275 degrees for approximately 20 minutes, or until cobbler is set in the middle. Remove from oven.
Ribbon pour the cobbler topper over the base and return to oven for a remaining 40 minutes or until done. *If more time is needed check at five-minute intervals. Do not overcook.
Remove and cool.
Serve warm with vanilla ice cream and chocolate drizzle.