Sourdough Chocolate Cobbler (Option for Refined Sugar Free) 🤎

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This indulgent treat is the perfect balance between decadent and wholesome. Using monkfruit sweetener instead of traditional sugar, this sourdough chocolate cobbler is a refined sugar free dessert you can savor without all the guilt! With its gooey chocolate sauce and puffed-up cobbler top, this recipe is both a treat for the eyes and the taste buds.

Author: The Honey Buckle

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Tottal Time: 50 minutes

Nutrition (per serving, makes 10 servings):Calories: 185 | Protein: 3.5 | Carbohydrates: 22g | Fat: 8g | Fiber: 3g

Ingredients for Sourdough Chocolate Cobbler (Refined Sugar Free):

For the Butter Base:

• 40 grams (about 3 tablespoons) unsalted butter, melted.

Cobbler:

• 150 grams (about 3/4 cup) granulated monkfruit sweetener or granulated sugar.

• 20 grams (about 3 tablespoons) cocoa powder.

• 115 grams (about 3/4 cup) all-purpose flour.

• 8 grams (about 2 teaspoons) baking powder.

• 3 grams (about 1/2 teaspoon) salt.

• 120 grams (about 1/2 cup) milk (2% or whole).

• 4 grams (about 1 teaspoon) vanilla extract.

• 100 grams (about 1/3 cup) sourdough discard (100% hydration).

• 50 grams (about 1/4 cup) Lily's chocolate chips or regular semi-sweet chocolate chips.

Cobbler Sauce:

• 150 grams (about 3/4 cup) granulated monkfruit sweetener.

• 30 grams (about 1/4 cup) cocoa powder.

• 300 grams (about 1 1/4 cups) boiling water.

Instructions:

1. Prepare the Butter Base:   Preheat your oven to 350°F (175°C). Place 40 grams of unsalted butter into an 8x8-inch glass baking dish and let it melt in the oven. Carefully remove the dish when the butter is fully melted.

2. Mix the Cobbler Batter:   In a small bowl, whisk together the monkfruit sweetener (150 grams), cocoa powder (20 grams), all-purpose flour (115 grams), baking powder (8 grams), and salt (3 grams). Add milk (120 grams), vanilla extract (4 grams), and sourdough discard (100 grams). Stir until the batter is fully combined.

3. Create the Cobbler Sauce:   In another small bowl, mix together monkfruit sweetener (150 grams) and cocoa powder (30 grams). Heat the water until boiling (300 grams) and have it ready.

4. Assemble the Cobbler:   Pour the cobbler batter into the dish with the melted butter, spreading it evenly on top of the butter. Sprinkle the monkfruit sweetener and cocoa powder mixture over the batter in an even layer. Gently pour the boiling water over the entire mixture, ensuring it’s spread across the surface without disturbing the layers.

5. Bake and Finish:   Carefully place the cobbler in the preheated oven. After baking for 5 minutes, quickly sprinkle the chocolate chips (50 grams) on top, then return the dish to the oven. Bake at 350°F (175°C) for a total of 30–35 minutes, until the top is puffed and set.

6. Serve and Enjoy:   Let the cobbler cool for 5–10 minutes before serving. Scoop into bowls and pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.