Chocolate Cherry Cobbler

Ingredients:

• 1.3 kg pitted cherries (if frozen, defrost and dry)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons freshly squeezed lemon juice
• 1 tsp vanilla extract
• 0.5 - 3/4 tsp almond extract
• A pinch of salt
• 2 cups flour + extra for work
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1 teaspoon of salt
• 110 g chilled unsalted butter, cut into small pieces
• 110 g semi-sweet chocolate, chopped
• 1 large egg
• 0.5 cups of sour milk or kefir + extra for greasing the dough
• Turbinado sugar for sprinkling
• Cherry vanilla ice cream, for serving

Preparation:

1. Preheat oven to 190°C. Grease a 22x32 cm baking pan with butter.
2. In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract; stir until smooth. Pour into the prepared pan.
3. Prepare the toppingCombine the flour, granulated sugar, baking powder, and salt in a food processor and pulse until evenly distributed. Add the butter and pulse until the butter is in pea-sized pieces. Add the chopped chocolate and pulse again. In a medium bowl, beat the egg with the buttermilk; add to the flour mixture and pulse a few times until the dough comes together.
4. Turn the dough out onto a lightly floured surface and shape it into a 10 x 30 cm rectangle (about 1 cm thick). Cut it into 12 5 cm squares; arrange the dough squares in 3 rows on top of the filling. Brush the tops with sour milk and sprinkle with turbinado sugar.
5. Bake until the topping is golden brown and the filling is bubbling around the edges, 45-55 minutes. To check for doneness, peek under one of the buns; it shouldn't be raw; continue baking if necessary. Let cool for at least 30 minutes. Serve the cobbler with ice cream.