Post by Admin on Jul 15, 2005 4:14:57 GMT 10
2 cups unsalted butter
10 1-oz squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon salt
2 1/2 cups walnuts, toasted, coarsely chopped
cocoa powder (optional)
vanilla ice cream (optional)
In a heavy large saucepan over medium low heat, stir butter and
chocolate until melted and smooth.
Remove from heat.
Whisk sugar into chocolate mixture.
Whisk in eggs one at a time.
Whisk in vanilla.
Stir in flour and salt.
Stir in walnuts.
Transfer to a buttered 15X10" baking dish.
Bake 50 minutes at 350°F or until top is crisp and tester inserted into center comes out with wet crumbs attached.
Do not overcook.
Cool 15 minutes.
Dust with cocoa powder.
To serve, spoon warm cobbler into bowls.
Can be topped with vanilla ice cream.
10 1-oz squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon salt
2 1/2 cups walnuts, toasted, coarsely chopped
cocoa powder (optional)
vanilla ice cream (optional)
In a heavy large saucepan over medium low heat, stir butter and
chocolate until melted and smooth.
Remove from heat.
Whisk sugar into chocolate mixture.
Whisk in eggs one at a time.
Whisk in vanilla.
Stir in flour and salt.
Stir in walnuts.
Transfer to a buttered 15X10" baking dish.
Bake 50 minutes at 350°F or until top is crisp and tester inserted into center comes out with wet crumbs attached.
Do not overcook.
Cool 15 minutes.
Dust with cocoa powder.
To serve, spoon warm cobbler into bowls.
Can be topped with vanilla ice cream.