Chocolate cherry cobbler

Sweet, sticky, ever-so-slightly boozy black cherries nestled beneath light fluffy cobbler topping with a wonderfully crisp crust. That can’t be bad. In fact, it’s downright delicious. I think Mr Colonial Cravings portion lasted all of a minute. Don’t tell anyone but I definitely saw him running his finger around the empty dish.
This has all the flavours of the vintage classic that is Black Forest gateaux but with a cosy, winter twist. It’s not refined, it’s not fancy but it is comfort food at it’s best.

It’s worth noting that for the ones in the pictures, I added the cocoa powder after the butter. This didn’t effect the baking or the flavour at all but it did mean that my topping had a sort of mottled affect where the cocoa didn’t blend completely. Whoops. Oh well, you live and learn.

Chocolate cherry cobbler

Ingredients
Makes 2 individual portions but can easily be multiplied to make one larger cobbler (just bake it for a little longer)

filling
enough pitted cherries to fill your baking dish(es), frozen ones work fine.
15g sugar
1 tsp cornflour
15ml Kirsch/brandy
squeeze of lemon juice

topping
50g plain flour
1/2tsp baking powder
1/2 tbsp cocoa powder
15g sugar
pinch of salt
25g butter
2-3 tbsp milk

Pre-heat your oven to 220°c. Toss together all of the ingredients for the filling, making sure that there are no lumps in the cornflour. Put this in your baking dish and pop it in the oven for around 15 minutes. It should become thick and jammy, like cherry pie filling.
Meanwhile, sift together the flour, baking powder and cocoa before mixing in the salt and sugar. Rub the butter into this. Your fingers will get a bit mucky I’m afraid but it’ll make sure that it’s all well blended. (otherwise they’ll look like the ones in the pictures!) Once it looks like breadcrumbs you can use the milk to bring it together to form a soft, sticky dough.
Dollop this onto the cooked fruit mixture, sprinkle a little sugar on top and return the baking dish to the oven for a further 20 minutes (or thereabouts).
Allow the cobbler to cool a little bit before serving as the fruit will be molten hot and serve with big dollop of freshly whipped cream for the full Black Forest effect.

Chocolate cherry cobbler