Peanut Butter & Chocolate Cobbler
Recipe courtesy of James K Jones
For the topping:
1 cup sugar
1 cup buttermilk
1 cup self-rising flour
For the Chocolate filling:
1 stick of unsalted butter
1 cup of unsweetened cocoa powder
3 cups of sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
For the preparing:
An oven, preheated to 350 degrees
One 9x9 casserole dish or pie plate
One big mixing bowl (the bigger the better)
One medium sized saucepan
A wire whisk
A plastic spatula or spoon
In your big mixing bowl, add in the sugar, buttermilk, and flour for the topping. Whisk all this together until it's all combined. Set aside.
In your medium saucepan, melt the butter. Reduce to medium heat. Add in the cocoa and whisk until the two become one. In the next steps you will alternate between the sugar and the heavy cream, constantly whisking the filling. Add in one cup of sugar and whisk until sugar is melted. Next add a third of the heavy cream and whisk. Follow the same step again with another cup of sugar, then another third of the heavy cream. Add in the final cup of sugar and whisk, then the final third of the heavy cream. Add in the vanilla and whisk until a smooth shiny filling is manifest.
For the Peanut Butter filling:
One 8-ounce package of cream cheese
2 cups of creamy peanut butter
2 cups of sugar
1 stick of unsalted butter
1/2 cup of heavy cream
1 tablespoon of vanilla extract
Add cream cheese, peanut butter, sugar, heavy cream, and vanilla extract into your double boiler. Allow it to soften for about 10 minutes. Once the cream cheese and peanut butter become flexible, give it a good mixing up with your wire whisk. Continue to allow it to cook, whisking every five minutes until a smooth filling forms. This usually takes about 30 minutes. Set aside and cool for about 15 minutes.
Spray your casserole dish with cooking spray and fold the peanut butter mixture evenly into the bottom. Pour the chocolate filling over that. Allow it to cool for about 15 minutes or until the filling begins to firm up.
With your spatula or spoon, pour the topping mixture over the top of your filling. You will want to cleanly scrape out all the batter over the cobbler.
Place your cobbler dish into the middle rack of your oven and bake until golden brown and brimming with Delicious Goodness. This usually takes 45 minutes to an hour. I generally set the timer at 45 minutes and check on my cobbler. If it is not golden brown, I cook it in ten-minute intervals until it is ready to go. When your cobbler has reached it's golden brown awesomeness remove it from the oven and allow it to cool at least 30 minutes. This can be served right away, or kept in the refrigerator for up to seven days. This is a cobbler that can be devoured warm or cold because in each regard it provides a different facet of Delicious Goodness.
Note: the reactions you receive from people after serving my chocolate-peanut butter cobbler will make you the life of the party. Do not serve this cobbler if you desire to remain an introvert.
GDA Cooking - June 4, 2014