This dessert is more akin to a chocolate lava cake than a typical cobbler. The boiling water that’s poured onto the batter creates a thick, gooey fudge-like layer. Swap the pecans for walnuts, peanuts, hazelnuts, cashews, almonds, or any other nut you want.
Makes 6 to 8 servings
- 6 tablespoons butter
- 1¾ cups sugar, divided
- 1 cup self-rising flour
- 6 tablespoons unsweetened cocoa powder, divided
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup toffee bits
- 1½ cups boiling water
- Vanilla ice cream (optional)
- Caramel ice cream topping (optional)
- Chopped pecans (optional)
- Preheat oven to 350°. Place butter in a 9-inch square baking dish, and place dish in oven just until butter is melted.
- In a medium bowl, whisk together ¾ cup sugar, flour, and 2 tablespoons cocoa. Whisk in milk and vanilla until smooth. Pour onto melted butter in dish; do not stir together.
- In a small bowl, stir together pecans, toffee bits, remaining 1 cup sugar, and remaining 4 tablespoons cocoa; sprinkle onto batter. Slowly pour 1½ cups boiling water onto batter; do not stir together.
- Bake until top appears dry and set, 40 to 50 minutes. Let cool for 20 minutes; serve with ice cream, caramel, and pecans, if desired.
Get more great recipes by ordering your subscription to Cooking with Paula Deen today!