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Chocolate popovers

These popovers are the perfect base for a hot fudge sundae. Serve them with warm Nutella or chocolate sauce, a scoop of ice cream, and nuts.

By The Pastry Chef's Baking / September 7, 2013

Careful with your oven temperature and baking time for this recipe. Popovers need to start off in a high heat, then turn down the oven; but not all ovens are the same.

The Pastry Chef's Baking


I don't know about you, but I still have problems with popovers sinking in the middle because of the cooking spray that coats the muffin tin cavity. This recipe even calls for putting a pat of butter in the middle and that would've made more of a crater. Also, do watch the baking times on this one. 

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The Pastry Chef’s Baking

Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.

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Popovers need to start off in a high heat oven to get the "spring" from the initial bake but in my oven, anything over 400 degrees F. seems to get hotter than it should be. I turned down the heat sooner than the instructions said to because I could see and smell that the popovers were starting to burn.

Appearance aside though, these were pretty good. I liked the lightness of the texture and the taste of the popover itself. Their ultimate purpose was to serve as a base for a hot fudge sundae (hold the whipped cream, skip the maraschino cherry) so you tear it open to spread it out, scoop vanilla ice cream on top, pour warm Nutella over the ice cream and sprinkle with chopped, toasted nuts. Fantastic!

Chocolate popovers
From The Prepared Pantry

3 large eggs

1 cup milk

1/4 teaspoon salt

1/3 cup granulated sugar

3/4 cup high protein bread flour

3 tablespoons cocoa


1. Preheat the oven to 425 degrees F.

2. In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, salt, and sugar together.

3. Change to the paddle attachment. Beat in the flour and cocoa until it is completely smooth. Continue mixing for several minutes to develop the gluten.

4. Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter in the bottom of each cup.

5. Fill the cups two-thirds full. Bake at high heat for 15 minutes. Reduce the heat to 350 degrees F., and continue baking for 12 minutes. (Different ovens cool differently and may require different baking times.)

6. Remove the popovers from the oven when they are golden brown. Quickly make a one-inch slit in the side of each popover to release the steam. Lift the popovers from the pan by grasping the tops with an oven mitt. Serve them while still warm.

Related post on The Pastry's Chef's Baking: Mountain Meadow Chocolate Fudge Cake

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