Milk Chocolate Cobbler

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18cm square baking dish with parchment paper.

   Tip: Use a non-stick baking dish to prevent the cobbler from sticking.

2. 2

   In a large bowl, cream together the butter and castor sugar until light and fluffy.

   Tip: Use an electric mixer for the best results.

3. 3

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Use a whisk for the best aeration.

5. 5

   Add the flour mixture to the creamed butter and mix until just combined.

   Tip: Don't overmix, as this will make the biscuit crust tough.

6. 6

   Pour in the melted chocolate and mix until a dough forms.

   Tip: Use a spatula for the best results.

7. 7

   Add the eggs one at a time, mixing until fully incorporated.

   Tip: Use room temperature eggs for the best results.

8. 8

   Pour the chocolate mixture into the prepared baking dish.

   Tip: Smooth the top with a spatula.

9. 9

   Sprinkle the biscuit crust over the top of the cobbler.

   Tip: Use a little extra flour to dust the crust.

10. 10

    Bake for 40 minutes or until the biscuit crust is golden brown and the cobbler is set.

    Tip: Don't open the oven door until the timer goes off.

11. 11

    Remove from the oven and let cool for 10 minutes before serving.

    Tip: Serve warm with a dollop of whipped cream if desired.