I wish I could stay to talk today but I’ve got my papers this week. So it’s just a recipe today.
I’ll be back soon with delicious things to eat and ofcourse, unnecessary nonsense. In the meantime, find some time to make this. Melty, gooey chocoaty cobbler with a hit of spicy ginger.
CHOCOLATE + GINGER COBBLER
3/4 cup all purpose flour
1 tsp baking powder
1/4 cup cocoa powder + 3 tbsp extra
1/2 cup white sugar
1/2 tsp fresh ginger grated and peeled.
1/2 tsp salt
4 tbsp unsalted butter,softened
1/2 cup milk
1/2 tsp vanilla powder,extract or paste.
FOR THE INSIDE:
1/2 cup chopped dark chocolate
FOR THE TOP:
The 3 reserved tbsps of cocoa.
1/4 cup brown sugar
11/2 cups boiling hot water
Whisk together the first 5 ingredients(except the sugar).
On the side, cream the butter and sugar. Now pour in the milk and vanilla. Add wet to dry and and stir to form a batter.
Preheat the oven to 180/350 F.
Grease 8 ramicans with butter. Spread the batter evenly. Now place a chunk of dark chocolate in the middle and coat with the batter around it.
Sprinkle the tops with cocoa powder and the brown sugar.
Now, pour the hot water over the tops of your brownies. DO NOT STIR.
Place in the oven and bake for 20 minutes or till the tops are bubbly.
Eat warm, with cream or ice cream.