Wednesday, February 15, 2012
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
1 cup heavy cream, whipped to stiff peaks
1 cup fresh strawberries, cleaned and diced
Preheat oven to 375F. Grease 6-cup popover pan or muffin pan.
Sift flour, granulated sugar, cocoa and salt into medium bowl; set aside. Beat eggs in large bowl with electric mixer at low speed 1 minute. Beat in milk, butter and vanilla. Beat in flour mixture until smooth.
Pour batter into prepared pan, equally dividing between the cups; about 2/3 full.
Bake for 35 minutes, without opening the oven, at which point, prick each popover a few times with a toothpick, to allow the steam to escape. This helps prevent exploding popovers. Lower the temperature to 325 degrees and continuing baking for another 10-15 minutes, or just until the popovers are brown (a little hard to tell as they are chocolate, of course).
Immediately remove popovers to wire rack. Serve immediately, while still warm, with whipped cream and strawberries.