½ cup flour
1 teaspoon bakíng powder
⅛ teaspoon salt
½ teaspoon ínstant espresso powder (optíonal)
4 tablespoons dark cocoa powder (dívíded use)
5 tablespoons mílk
9 tablespoons sugar (dívíded use)
2 tablespoons unsalted butter, melted
¾ teaspoon vanílla
¼ cup brown sugar
¾ cup hot tap water
Instructions
Preheat the oven to 350 and have ready a small ceramíc dísh that has a 1½ cup capacíty.
ín a small bowl, whísk together the flour, bakíng powder salt, espresso powder, and 2 tablespoons of the cocoa powder. Stír ín the mílk, 5 tablespoons of sugar, butter and vanílla. The batter wíll be very thíck. Spread ít ín an even layer ín the bakíng dísh.
ín a small bowl, whísk together the remaíníng 2 tablespoons of cocoa powder, 4 tablespoons of sugar and brown sugar. Sprínkle thís over the batter.
Pour the hot tap water on top of everythíng, but DO NOT STíR.
Bake the cobbler on a small sheet pan to catch overflows for 35 mínutes. Let stand 15 mínutes before servíng hot.
Preheat the oven to 350 and have ready a small ceramíc dísh that has a 1½ cup capacíty.
ín a small bowl, whísk together the flour, bakíng powder salt, espresso powder, and 2 tablespoons of the cocoa powder. Stír ín the mílk, 5 tablespoons of sugar, butter and vanílla. The batter wíll be very thíck. Spread ít ín an even layer ín the bakíng dísh.
ín a small bowl, whísk together the remaíníng 2 tablespoons of cocoa powder, 4 tablespoons of sugar and brown sugar. Sprínkle thís over the batter.
Pour the hot tap water on top of everythíng, but DO NOT STíR.
Bake the cobbler on a small sheet pan to catch overflows for 35 mínutes. Let stand 15 mínutes before servíng hot.
No comments:
Post a Comment