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.
- 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 ⅔ full.
- Add the topping until level with the top of the bowl.
- Bake until golden brown, about 45-50 minutes.