This skillet cookie is loaded with chocolate and makes an impressive dessert when served with ice cream and homemade blueberry sauce. Recipe makes one 10-inch cookie, which can comfortably serve 6 people.
Yield:6 servings 1x
125g (4.4 oz) 70% bittersweet chocolate
100g (3.5 oz) milk chocolate
28g (2 tablespoons) unsalted butter
1 tablespoon ground coffee
2 tablespoons hot water
37g (1/4 cupor1.3 oz) cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
175g (3/4 cupor6 oz) granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla bean paste
55g (1/2 cupor2 oz) old fashioned oats
100g (3.5 oz) milk chocolate chips, divided
175g (1 1/4 cupsor6 oz) frozen blueberries
45g (3 tablespoons) granulated sugar
1 tablespoon fresh lemon juice (from 1 small lemon)
For serving: vanilla ice-cream
In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter. Stir occasionally, when smooth remove the bowl and cool to room temperature.
In a small glass, dissolve coffee in the water. In another bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl beat the eggs and sugar for 3-5 minutes, until thick and slightly fluffy. Stir in vanilla paste and melted chocolate.
Stir in one tablespoon of the coffee mixture (not the sediment, but the liquid).
With a spatula, lightly fold in flour mixture, just until incorporated.
Stir in the oats and 1/2 chocolate chips, cover bowl with foil and refrigerate the batter for 20-30 minutes.
Preheat oven to 180°C (350°F), with rack placed in center of the oven. Brush your skillet with oil and set aside.
Make the sauce: In a saucepan combine the blueberries, sugar and lemon juice. Cook over medium heat, stirring occasionally, for about 20 minutes, until blueberries are soft and aromatic, the sugar is completely dissolved and the sauce thickens (as some of the liquid from the blueberries evaporates). Set aside and cool.
Transfer chilled and thick batter to the skillet, leaving about 1.5-cm (1/2 inch) gap between the batter and edge of skillet. Scatter the remaining chocolate chips all over, gently push them into the batter.
Bake cookie for 25-30 minutes, until the batter is set, the edge is crisp, while the center is still soft (can be easily pierced with a knife) and top of the cookie has cracks in it.
Let cool for 10-15 minutes. Serve warm, with a few scoops of vanilla ice-cream and blueberry sauce.
You can use instant coffee instead of ground coffee, or leave it out completely.