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August 2, 2011
Dusted Cocoa Popovers
Old-Fashioned Breads
Prep time:
10 minutesbaking time:
50 minutes“Grandma’s unique chocolaty popovers were a hit whether served for breakfast or dessert.”
Ingredients
Serves 6
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- Confectioners' sugar
Directions
1
Position rack in lower third of oven. Preheat oven to 375°F. Lightly grease a 6-cup popover pan or 6 (6-ounce) custard cups. Set custard cups in a jelly roll pan for easier handling.
2
Sift the flour, granulated sugar, cocoa powder and salt into a medium bowl; set aside. Beat eggs in a large bowl with electric mixer set at low speed for 1 minute. Beat in milk, melted butter and vanilla. Beat in flour mixture until smooth.
3
Pour batter into the prepared pan or the custard cups. Bake until puffed and firm, about 50 minutes.
4
Place pieces of waxed paper under a wire rack to keep the counter clean. Remove popovers immediately from pan; place on wire rack. Place confectioners' sugar in a fine-mesh sieve. Generously sprinkle confectioners' sugar over popovers. Serve immediately.
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Grandma's Secret Trick
Grandma's Secret Trick
Popovers were often on the breakfast table at Grandma's house, and she was an expert at baking them. Because popovers are leavened by steam and eggs, Grandma never opened the oven door to check them during the first 20 minutes of baking because she knew they might collapse. She also pricked the baked popovers in several places with a fork as soon as they came out of the oven. This kept the insides from steaming and becoming too soggy.
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