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Irresistible Chocolate Cobbler

June 09, 2020 5 min read

Irresistible Chocolate Cobbler

If you're looking for a simple chocolate cobbler recipe, you've come to the right place! Our recipe for chocolate cobbler not only features a chewy, chocolatey filling but a delicious choco crumble on the top.

This recipe makes 12 individual chocolate cobblers. Perfect for dinner parties! Each guest can have their own colorful dessert in a gorgeous ceramic dish. Or if you prefer all-white tableware, serve them in classy white ceramic ramekins.

How about brownies and chocolate fudge sauce in the same dish? Get ready for a chocolate cobbler that will knock your socks off!

Be warned though: you may have to fight off other guests or family members for your share of this yummy dessert. Just as well we've thought of that - this recipe is for individual portions so that each person has their own.

How to make Chocolate Cobbler


Makes 12 Servings


  •  8 large eggs
  • 3 sticks of unsalted butter, chilled
  • 18 oz of semi-sweet chocolate, broken into pieces for melting
  • 1 1/2 cups of caster sugar
  • 3/4 cup of all-purpose flour
  • 1/4 tsp of salt
  • 2 tsp of vanilla extract
  • Cooking spray, for preparing the ceramic ramekins


  • 2 cups of refined sugar
  • 1/2 cup of unsweetened cocoa powder
  • 3 cups of boiling water

Ingredients for serving

  • Fresh ice cream: French vanilla bean, coffee, or toffee flavors would pair well
  • Whipped cream or heavy whipping cream
  • Slices of fresh pear
  • Chocolate shavings (make these using a vegetable peeler and a room-temperature block of chocolate)
  • Vanilla custard. Or even top your chocolate cobbler with more chocolate... chocolate custard. Now that's decadent!


  1. Preheat your oven to 400°F.
  2. Spray the inside of 12 ramekins with cooking spray and place them on a baking tray.
  3. Melt the butter and chocolate together in a bain-marie, in the microwave, or in a saucepan over low heat, and then set aside. (Note: if using a microwave, 1 min on high should do it. Give it a stir and heat for 5 seconds more at a time till melted)
  4. In a large bowl, combine the sugar, flour, and salt. Then add the eggs and vanilla extract, and mix well. Add in the chocolate mixture and mix again. (You don't want to add the chocolate and the eggs at the same time, because the heat from the chocolate-butter mixture might partially cook the eggs.) Whisk well until the mixture is smooth.
  5. Divide the batter between the ramekins and let sit while you make the topping. DO NOT STIR once the batter is in the ramekins.
  6. To make the topping, combine the sugar and the unsweetened cocoa powder in a bowl. Sprinkle over the top of each ceramic ramekin.
  7. Pour equal amounts of boiling water over each chocolate cobbler (1/4 cup per ramekin).
  8. Slide gently onto the center of the oven and bake for 30-40 min, or until the middle is mostly set. You can shake one chocolate cobbler gently: if the middle is too wobbly, it isn't done yet.
  9. Serve warm with dollops of your favorite creamy ice cream, cream, or custard!

Chocolate Cobbler FAQs

What can I use instead of refined sugar?

Refined sugar is best, but you can make your chocolate cobbler with demerara sugar, date sugar, xylitol, or coconut palm sugar. Just know that a more grainy sugar will mean a more grainy chocolate cobbler.

A word of warning: don't use powdered sugar! It contains corn starch so it doesn't stick, so it's not the best alternative.

If you'd rather use a liquid form of sugar such as maple syrup, date syrup, or honey, you can.

For the filling, use 1 cup liquid sweetener and 1 cup flour (you'll need a bit more flour so that the filling isn't too runny). OR you can mash up 3 very ripe bananas (more brown than yellow) and use those in place of the sugar. Mash them first with a fork before adding in the other filling ingredients.

For the topping, use 1 cup cocoa powder and 1 1/2 cups xylitol, date sugar, coconut sugar or erythritol (a form of fruit sugar). Mix and cover with boiling water as normal.

How long will chocolate cobbler keep?

Your cooked chocolate cobblers will keep in the refrigerator for up to 5 days, or in the freezer for 2-3 months. We will be impressed if you can keep them for that long, though! After you try one, you will find yourself thinking they make a great breakfast.

Note: You can make up the batter the night before and keep it in the fridge to make your cobblers the next day.

What other flavors can I use?

You could use half chocolate pieces and half toffee pieces. Or you could add a 1/2 teaspoon of cinnamon to the filling. And if you want a bit of a Mexican kick, add cinnamon as well as a pinch of cayenne pepper or chili powder, and a pinch of ground star anise!

If you're a fan of ginger, you could add a pinch of ground ginger to the filling.

For mocha lovers, add a teaspoon of ground coffee in the filling mixture.

Almond extract adds a nice touch. Add 1/2 tsp to the filling. If you do use almond extract, you may want to sprinkle some slivered almonds or caramelized pecans on top of your chosen creamy topping just before serving.

What else would you serve on top?

Toasted pecans would be amazing, on top of the ice cream of course. The same goes for any toasted nuts that you fancy. Caramelized nuts would taste great too!

You could also sprinkle over fresh berries: raspberries, blueberries, or strawberries.

If you're a superfood fan, sprinkle on some goji berries, cacao nibs, sunflower seeds, or shredded coconut.

What can I use instead of butter?

The best substitute if you really don't want to use butter would be margarine, followed by coconut oil. But be aware that if you do use coconut oil, you'll be able to taste the coconut.

You could also try vegetable oil, but use less of it because it won't taste as nice. Try using 1 cup vegetable oil (3 sticks of butter are approximately 1 1/2 cups), or macadamia nut oil.

Why do you use hot water in this recipe?

Pouring hot water over the top of your cobblers will help them bake, the water will sink to the bottom and mix with the filling to give you that moist, semi-liquid molten chocolate on the bottom while leaving the top nice and crunchy.

The hot water is only needed for chocolate cobblers, so please don't pour any over your peach, pear, or apricot cobblers!

Can I bake these ahead of time?

Yes you can, but they are best served warm. If you do make them in advance, store them in the fridge and reheat before serving.

This looks like something I had before, but it was called lava cake. Is it the same?

Probably, yes. This gooey dessert has been called mud cake, lava cake, death by chocolate, brownie pie, mud pie, and there are certainly other names we haven't thought of. So if you've ever eaten a deliciously sinful chocolate dessert with a pudding-like consistency on the bottom and a cake-like layer on top, you've had chocolate cobbler! And now you can make it for yourself!

If you are looking to impress your friends and family, or maybe just satisfy that sweet tooth, this recipe is sure to be a pleaser to even the pickiest of eaters!

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