Many years ago I used to make a dessert simply called “chocolate cobbler.” It follows the same basic method as fruit cobblers—batter, a buttery base and a liquid poured over to create pockets of sauce—but this one is all chocolate and absolutely delicious.

This dessert is similar to a lava cake in its molten chocolate textures, but it’s baked in a 13×9 pan and predates the accidental origins often claimed for lava cakes. Home cooks have been creating decadent, gooey chocolate desserts long before chefs in high-end kitchens got the credit.

I updated that childhood favorite to make it extra special. The batter includes hazelnut-flavored Frangelico (or vanilla if you prefer), cinnamon and dark brown sugar for warmth and depth. A dry cocoa-sugar mixture is sprinkled on top to help form the rich ribbons of chocolate. Finally, boiling water is combined with instant espresso and Frangelico to make the pouring liquid, giving the finished cobbler an espresso-hazelnut lift.

To assemble, melt butter in a 13×9 baking dish in the preheated oven, then spoon the chocolate batter over the melted butter without stirring. Sprinkle the dry cocoa mixture across the batter, again without stirring. Pour the hot espresso and Frangelico mixture evenly over the top and bake. The result is a surface of chocolate “cobblestones” with hot, molten chocolate running between them—ooey, gooey and irresistible.

While it looks rustic on its own, a light dusting of powdered sugar brightens its appearance. I love to serve each warm portion with vanilla bean ice cream and chocolate-hazelnut piroulines for texture and contrast. Whipped cream, grated chocolate or a cherry are optional, but the cobbler is impressive even when served simply.

This recipe takes an old-school, comforting dessert and elevates it with a few flavor twists. It’s easy to prepare, visually stunning when served warm, and perfect for company or a special family night.

Yield: 6 servings

Chocolate Cobbler with Hazelnut, Espresso & Cinnamon

Ingredients

• 2 sticks butter
• 3/4 cup sugar
• 1/2 cup packed dark brown sugar
• 1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
• 2 tbsp cocoa powder
• 2 tsp cinnamon
• 1 1/2 tsp Frangelico Liqueur (or vanilla extract)
• 3/4 cup milk (whole milk recommended)

For Chocolate Mixture:

• 1 cup regular sugar
• 1/3 cup cocoa powder
• 1/2 tsp cinnamon
• 1 3/4 cups boiling water
• 2 tsp instant espresso powder
• 1/4 cup Frangelico Liqueur
• Powdered sugar for garnish (optional)
• *Lovely served with vanilla bean ice cream, whipped cream, and chocolate-hazelnut piroulines

Instructions

1. Preheat oven to 350ºF.
2. Place the 13×9 glass baking dish in the oven and melt the two sticks of butter.
3. While the butter melts, whisk together sugars, flour, cocoa powder, cinnamon, Frangelico and milk in a medium bowl. Once the butter is melted, spoon and drizzle the batter over the butter in the dish; do not stir.
4. In a separate bowl, whisk together 1 cup sugar, 1/3 cup cocoa powder and 1/2 tsp cinnamon.
5. Sprinkle the cocoa mixture evenly over the batter; do not stir.
6. Stir the instant espresso powder and Frangelico into the boiling water until dissolved, then pour the hot mixture evenly over the top (again, do not stir). Bake 35–40 minutes, until the top is a nice golden brown and most of the liquid has been absorbed.
7. Serve warm with vanilla bean ice cream or whipped cream and chocolate-hazelnut piroulines if desired. Dust with powdered sugar for a finishing touch.