McCarty’s Gallery Restaurant Chocolate Cobbler has a buttery, tender crust and a melt-in-your-mouth chocolate sauce. This is a simple layered dessert that’s easy as 1 2 3.
First of all, if you’re not from the area you may be wondering who is McCarty. McCarty, as in McCarty Pottery is handmade pottery started in the 1950s by Lee and Pup McCarty. A native of Merigold, MS located in the Mississippi delta, Lee and Pup returned to his hometown after becoming freelance artist to spin pottery.
As well, I had the honor of talking with Mr. & Mrs. McCarty several times on pottery buying trips to Merigold. They both we very interesting people. Read more about their pottery here, McCarty Pottery.
I’ll admit, part of the reason I like to track the 2 hours to Merigold is to purchase a new piece of pottery or two from McCarty Potter. The other reason is for the Gallery’s famous chocolate cobbler! (The Gallery is the McCarty restaurant near the pottery store.)
I tried a few times, unsuccessfully, to duplicate the recipe before finally getting it right. Honestly, I was trying to make it too difficult, it’s actually very simple to make. Finally, I used the layered technique that I use in my other cobblers and it came out wonderful.
As well, all the ingredients are simple and you more-than-likely have on hand. Because of this, my McCarty’s Gallery Restaurant Chocolate Cobbler makes a great dessert for unexpected guests or when you’re craving a dessert but don’t want to go to the store. Flour, sugar, milk, vanilla, butter, and water is all that it takes to make this decadent dessert.
McCarty’s Gallery Restaurant Chocolate Cobbler Tips
- First of all, This recipe really is as simple as layering everything in the pan. Don’t over think it.
- Additionally, you can use all-purpose flour. The substitution amounts for self-rising flour to all-purpose flour is in the post, Peach Pecan Cobbler.
- As well, I do not recommend using margarine or a substitute butter. Use real butter.
- Finally, I do not recommend reducing the amount of sugar. The sugar, butter, cocoa, and water cook together to make the sauce.
McCarty's Gallery Restaurant Chocolate Cobbler
Ingredients
- 1/2 cup butter melted
- 2 cups hot water
- 1 and 1/2 cup granulated sugar
- 1 and 1/2 cup self-rising flour
- 1 cup whole milk
- 2 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup cocoa powder
Instructions
- Preheat oven to 350 degrees F.
- While oven to preheating, melt 1/2 cup butter in a 9x13 inch casserole dish.
- Stir together granulated sugar, flour, milk, and vanilla.
- Pour batter mixture over butter.
- Combine brown sugar and cocoa powder.
- Top batter mixture with sugar cocoa mixture
- Pour hot water carefully over the top.
- Bake for 40 to 45 minutes at 350 degrees. The top should be firm and rown.
- Serve warm with vanilla ice cream, if desired.
Notes
Bekah says
I made this last night (2 separate batches) and both were SO runny. The flavor was amazing but the top got almost burnt and the rest of the ‘filling sauce’ stayed super runny. It was no easy to eat and didn’t ‘blend’ well in my mouth. Do I have to add THAT much water? Should I stir the brown sugar/cocoa mix a little so it doesn’t get super crispy?
Paula says
I’d start with calibrating your oven> https://www.callmepmc.com/how-to-calibrate-your-oven/
Next, you have to use the exact ratios, mixed/layered exactly as directed.
Toni | Boulder Locavore says
Looks like a new favorite at my house!