Eid (Lebaran) is usually synonymous with savory dishes. But honestly, after indulging in ketupat and opor, your palate definitely craves something sweet and fresh to balance it all out.
If you’re bored of the same old cookies, this Sweet Berry Cobbler could be a total game changer. The combination of intense dark chocolate and the bright, tart surprise of raspberries makes this dish feel luxurious yet comforting. With a soft interior and a slightly fudgy topping, your guests will definitely be fighting over the last bite.
Check out this simple yet addictive recipe!
Cake Batter
Ingredients
- 120g Butter
- 100g Tulip Dark Chocolate Compound
- 100g All-purpose flour
- 50g Brown sugar
- 20g Granulated sugar
- 2 Eggs
- 120g Warm milk
- 1 tsp Vanilla extract
- 1g Salt
- 4.8g Baking powder
Instructions
- Melt the butter and Tulip Dark Chocolate Compound together. Set aside.
- In a separate bowl, whisk the granulated sugar, brown sugar, and eggs into the melted chocolate mixture until well combined.
- Add all the dry ingredients (flour, vanilla extract, salt, and baking powder) to the wet mixture. Stir until smooth.
- Pour in the warm milk and stir again until the batter is even and lump-free.
- Pour the batter evenly into several heat-resistant glass dishes or ramekins.
Topping
Ingredients
- 80g Tulip Dark Chocolate Compound (chopped into small pieces)
- 15g Tulip Chocolate Powder Burgundy
- 60g Granulated sugar
- 100g Frozen raspberries
- 200g Hot water
Instructions
-
- Mix the granulated sugar and cocoa powder in a small bowl. Stir well.
- Sprinkle the small pieces of Tulip Dark Chocolate Compound over the cake batter in the ramekins.
- Add the frozen raspberries on top of the chocolate pieces.
- Evenly sprinkle the sugar and cocoa powder mixture over the berries.
- Slowly and evenly pour the hot water over the topping in each ramekin.
- Bake in a preheated oven at 175°C for approximately 25 minutes, or until cooked through and the topping is bubbling.
