Chocolate Cobbler With Hazelnut, Espresso & Cinnamon

• 2 sticks butter
• 3/4 cup sugar
• 1/2 cup dark brown sugar packed
• 1 1/2 cups self-rising flour or add 2 tsp. baking powder and 1/2 tsp. salt to the 11/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 2 teaspoons cinnamon
• 1 1/2 teaspoons Frangelico Liqueur
• 3/4 cup whole milk can sub 2%
• chocolate Mixture:
• 1 cup regular sugar
• 1/3 cup cocoa powder
• 1/2 teaspoon cinnamon
• 1 3/4 cups boiling water
• 2 teaspoons instant espresso powder
• 1/4 cup Frangelico Liqueur
• powdered sugar for garnish
• hazelnut

1. Preheat oven to 350u0b0F.
2. In a 13x9 glass baking dish, melt the two sticks of butter in the preheated oven.nhile oven is preheating and butter is melting, in a medium bowl mix together the sugars, flour, cocoa powder, cinnamon, Frangelico and milk. Once the butter is melted pour and spoon the batter over the butter, but do not stir.
3. In a separate bowl mix together with a whisk the 1 cup sugar, 1/3 cup cocoa powder, and cinnamon.nprinkle cocoa mixture on top of batter. Do not stir.
4. Pour the 1 3/4 cups of boiling water with espresso powder and Frangelico stirred in until dissolved on top of that (don't stir) and bake for 35 - 40 minutes, or until there's a nice golden brown crust on top, and most of the liquid has been baked in.
5. Serve warm with vanilla bean ice cream or whipped cream, and chocolate hazelnut piroulines if desired.

butter, sugar, dark brown sugar packed, flour, cocoa powder, cinnamon, frangelico liqueur, milk, chocolate, regular sugar, cocoa powder, cinnamon, boiling water, espresso powder, frangelico liqueur, powdered sugar, hazelnut

Taken from www.yummly.com/recipe/Chocolate-Cobbler-with-Hazelnut_-Espresso-_-Cinnamon-1071383 (may not work)