Credit: Jake Hatfield
Ingredients
FOR THE COBBLER FILLING
Pecan halves: 570 g (divided)
Unsalted butter: 200 g (room temperature)
Sweetened condensed milk: 822 g
Packed light brown sugar: 150 g
Large eggs: 6
Sweetened shredded coconut: 286 g
Pure vanilla extract: 14 g
Fine sea salt: 6 g
Light corn syrup: 280 g
FOR THE COBBLER TOPPING
Semi-sweet chocolate: 205 g (finely chopped)
All purpose flour: 240 g
Unsweetened cocoa powder: 14 g
Baking soda: 15 g
Sea salt: 8 g
Unsalted butter: 168 g (softened)
Sugar: 351 g
Large eggs: 3 (room temperature)
Large egg yolk: 1 (room temperature)
Pure vanilla extract: 7 g
Buttermilk: 222 g
“I love this recipe because of how rich and decadent it is,” says LeRoy. “I like taking desserts and turning them on their head and giving guests a little bit of the unexpected.”
How to make German Chocolate Cobbler with Buttermilk Ice Cream
01.
Prep the Baking Dish and Filling
- Preheat oven to 350°F.
- Spray a 33 x 23 cm (13 x 9 in) baking dish with cooking spray.
- In a large bowl, combine all cobbler filling ingredients and mix well.
- Pour into the prepared baking dish.
02.
Melt the Chocolate
- Melt the semisweet chocolate in a double boiler until smooth.
- Set aside to cool slightly.
03.
Make the Topping Batter
- Sift together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar for 3 minutes.
- Add the eggs and egg yolk one at a time, mixing well.
- Stir in the vanilla and buttermilk.
- Gradually mix in the sifted dry ingredients, then fold in the melted chocolate until smooth.
04.
Assemble and Bake
- Spread the topping evenly over the filling.
- Bake for 30–40 minutes, until the edges are set but the center remains slightly unset.
05.
Serve
- Serve warm with buttermilk ice cream or your preferred ice cream.
