Description: Elevate your dessert game with this luxurious Sweet Cherry Cobbler. Combining a juicy, citrus-kissed sweet cherry filling with a rich, molten chocolate truffle crust, this decadent treat is best served warm with a scoop of vanilla ice cream.
Ingredients
- For the Cherry Filling:
- 48 oz. frozen unsweetened pitted sweet cherries (fully thawed and drained)
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons Grand Marnier (or any orange-flavored liqueur)
- Note: Unsalted butter for greasing the baking dish.
- For the Chocolate Truffle Crust:
- 8 oz. semisweet chocolate, coarsely chopped
- 1 stick unsalted butter
- 4 extra-large eggs + 1 extra-large egg yolk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- For Serving: 2 pints vanilla ice cream
Directions
1. Prep the Oven & Pan
If baking immediately, preheat your oven to 375°F (190°C) with the baking rack positioned right in the center. Generously butter a 9-by-13-inch glass baking dish.
2. Make the Cherry Filling
- Place a strainer over a large mixing bowl and drain the thawed cherries. Reserve exactly 1/2 cup of the cherry juice and discard the rest. Place the drained cherries back into the bowl.
- In a smaller bowl, whisk together the reserved 1/2 cup cherry juice, 1 cup of sugar, cornstarch, and Grand Marnier until smooth.
- Pour this sweet mixture over the cherries and toss well to coat. Transfer everything into your prepared glass baking dish. > 💡 Make-Ahead Tip: You can prepare the cherry filling 1 day in advance. Just cover and keep it refrigerated. Bring it out right as you begin making the crust.
3. Whip Up the Truffle Crust
- Melt the Chocolate: Combine the chopped semisweet chocolate and the stick of butter in a medium metal bowl. Set it over a pan of gently simmering water (making sure the bottom of the bowl doesn’t touch the water) or use a microwave-safe bowl. Stir until completely melted and smooth, then set aside to cool slightly.
- Beat the Eggs: In a large mixing bowl, combine the 4 eggs, 1 egg yolk, 1/2 cup of sugar, and vanilla extract. Using an electric mixer on high speed, beat for 5 to 7 minutes until the mixture turns very pale and has tripled in volume.
- Combine: Reduce the mixer speed to medium, sprinkle the 1/4 cup of flour over the eggs, and blend until just incorporated. Using a large rubber spatula, gently but thoroughly fold the cooled melted chocolate mixture into the whipped eggs. > 💡 Batter Tip: The crust batter can be covered and refrigerated for up to 8 hours. Just let it come back to room temperature before layering.
4. Bake and Serve
- Give the cherry mixture in the baking dish a quick stir, then evenly spread the rich chocolate truffle batter over the top.
- Bake for 30 to 35 minutes. You’ll know it’s ready when the surface of the chocolate crust looks dry, the fruit juices are bubbling up around the edges, and a skewer inserted into the center comes out with moist crumbs attached.
- Allow the cobbler to cool for 15 to 20 minutes so the juices set slightly. Serve warm alongside a generous scoop of vanilla ice cream!