Dutch oven chocolate cobbler

I have done several peach cobbler in my dutch oven and I am wanting to try a chocolate cobbler and u don't know how it would turn out just curious to see what yall have to say and any advice thanks

There are lots of videos on youtube, Most use a pot liner for chocolate.....I think I would too.

Agreed as if you burn the chocolate, it's very tough to get out of a steel pan.., so more so I should think getting it off cast iron....is it not more porous than steel?

It may also depend on what the filling is to be, when done?

I mean if you are going for a sort of very damp brownie that's going to be different than a chocolate soufflé, and both are different than what I imagined when you wrote "chocolate cobbler".

I envisioned a sort of thick, chocolate pudding for filling, topped with a brown, lattice crust.

:idunno:


You might get away with making chocolate pudding, then pouring it into the Dutch oven, which was preheated to about the same temp as the pudding. Then very quickly cover with the crust and place the Dutch oven lid on top, and ONLY put coals on the lid, to brown the crust.

I'd try it with a round, aluminum, disposable casserole pan inside the oven first. If it doesn't burn then maybe try it in the naked Dutch oven.

LD

I got a recipe off you tube that calls for cherry pie filling and lemon lime soda. They used aluminum foil as a liner I am thinking about trying it sat. Thanks

In the day what we call Dutch ovens were sometimes called bake kettles. They were used by putting a separate pan/container in the kettle, but sitting on a trivet or something to raise it off the bottom of the kettle. The kettle was literally being used like a little oven, and the food never actually touched it. Much easier to control and prevent burning, especially when cooking sweet things, which burn very easily.

Spence

I cook many things that way in my big dutchy.....saves on cleaning and keeps me from burning it.