After putting this recipe together and photographing it from every angle possible, I realized that I love messy food. Messy food always takes food photography up to the next level. It’s organic and real and beautiful. Just the way I like it. If only every photoshoot could be as effortless as this one… chocolate beer berry juices dripping down the sides of ceramic creme brûlée ramekins, it would make things a lot easier on me… I think.
I love this woman’s blog. She blends her passion for cooking and baking with her love for beer and I want to make every single one of her recipes. A woman after my own heart. I mean, c’mon, Orange Saison Sour Cream Ice Cream, Beer Crepes with Beer Caramelized Apples, Beer Soaked Rosemary Potatoes, Strawberry Lemonade Beer Pound Cake… you get the jest. She’s a genius. And this particular porter berry cobbler with dark chocolate is no exception.
Since fresh berries are now popping up in markets left and right, I just knew I had to put them to good use to recreate her cobbler recipe. Everything I love under one roof… err, oat crumble. I had a few Porter’s on hand, but my gut went with the Portland Brewing Cream Porter because key word: “cream”. I bought it sometime last winter, and granted this is a wintry dessert dish, but it was still just as good. And I’m definitely one for baking winter-like desserts in the summer because there are no rules. Porters, similar to Stouts, have a natural cacao/chocolate flavor anyhow, so this does not clash at all.
I loved how these turned out. Surprisingly simple to make, minimal ingredients, outstanding results. I promise, this will taste like nothing you’ve ever had before. The chocolate and berry pairing is a no-brainer, but adding the Porter takes it to a whole new level. The cobblers naturally cave in toward the middle after they cool off a little, but that doesn’t matter. It’s a gooey, warm and delicious mess that you have all to yourself, and all is right in the world.
CHOCOLATE PORTER BERRY COBBLERS
Adapted from The Beeroness
Serves 4, depending on how many ramekins you use
Ingredients for Topping:
- ¾ cup flour
- ¼ cup quick oats
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ tsp salt
- ½ cup chilled unsalted butter
Ingredients for Filling:
- 3 cups mixed berries (thawed if frozen–I like the Trader Joe’s Cherry Blend)
- 7 wt oz dark chocolate (about 1 ¼ cups)
- ¾ cup Porter or Stout beer
- Add the flour, oats, both sugars, and salt to a food processor, pulse to combine.
- Add the butter, process until combined.
- Place in the freezer until the filling is ready.
- In a double boiler over medium heat, add the chocolate and the beer, stir until melted, remove from heat.
- Stir in the berries.
- Preheat oven to 350 degrees F.
- Place 4 oven safe ramekins (6-8 oz in size) on a baking sheet.
- Add the filling to the bowls, about 2/3 full.
- Add the topping until level with the top of the bowl.
- Bake until golden brown, about 45-50 minutes.