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BAKING,  DESSERTS

Baking| Double Chocolate Dessert Popovers … on the fast track with Daring Bakers

2012/02/27 / 46 Comments

“After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.”
Emily Luchetti

Double Chocolate Dessert PopoversAnother month, another Daring Baker challenge; and panic attack as always. It was almost halfway through the month, and procrastination is not my ball game anymore. A hack attack on my blog set me back many days, and I was gasping for air. The Daring Kitchen offered huge respite by way of the theme … Quick Breads. Was music to my ears … and resulted in food for the soul – Double Chocolate Dessert Popovers.Double Chocolate Dessert Popovers

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Double Chocolate Dessert Popovers

Double Chocolate Dessert PopoversMy inspiration once again stemmed from Renata @ Testado, Provado & Aprovado! at the forum. She posted the yummiest and airiest looking popovers which she made in ceramic pots. I had to make them, but by the time I got to the kitchen, the terrible teen suffered chocolate cravings big time. Studying for her grade 10 state exams has left her hungry 24 X 7 with cravings galore. {They begin today, the 27th}.Double Chocolate Dessert PopoversThe diet never leaves her though and I am thrilled to see her choose a banana over French toast on some days, a fenugreek flatbread {methi ka paratha} with a yogurt dip is suddenly popular. Broccoli is being ferociously chomped, all thanks to the net which offers better weight loss solutions than the hapless mother!Double Chocolate Dessert Popovers It works for me, so doubling the chocolate was offered most happily. “Food“, she boomed… “I’m hungers again“! I loved the idea of quick breads, the forum on the Daring Kitchen speedily inspiring this time. So much creativity and energy there this month, I was infected! Googling got me to David Lebovitz, and these were in the oven as soon as it was preheated! DELICIOUS, gooey and ever-so-chocolaty!

♥♥♥Rules of the challenge♥♥♥
No yeast
Can’t take more than 1.5 hours to prepare and bake through.
Only loaves or muffins/popovers

Quick Apple Walnut Cinnamon BunsI did manage another quick round of baking yesterday, these Quick Apple Walnut Cinnamon Buns. Barely managed to down load a few pictures. Will share the recipe soon, so do stay tuned. They were delicious too … and QUICK!

Thank you Lisa for a real fun and ‘breathless’ challenge. Thank you and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the other speedy bakers at work!! They are talented as they are quick!

[print_this]Recipe: Double Chocolate Dessert Popovers your picture

Summary: Adapted from David Lebovtiz. DELICIOUS, gooey and ever-so-chocolaty, these quick popovers are ready in the blink of an eye, well almost! Pop them in as you sit for dinner, and indulge in ‘dessert popovers‘!

Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:

  • 1 tbsp butter, melted, plus 1 tsp for greasing tins
  • 2 eggs, room temperature
  • 1/2 cup low fat cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 tbsp granulated sugar
  • 1/3 cup all purpose flour {slightly heaped}
  • 2 tbsp cocoa powder
  • 1/4 cup dark chocolate chips

Method:

  1. Preheat the oven to 200ºC. Liberally grease 5-6 popover tins, or a 6 muffin tray with softened butter.
  2. Place 1 tbsp melted butter, eggs, cream, salt and sugar in a bowl, and blend for a few seconds
  3.  Add the flour and cocoa and blend again for about 10 seconds, just until smooth. Stir in the chocolate chips.
  4. Divide the batter among the greased molds, filling each 1/2 to 2/3rds full.
  5. Bake for 25-30 minutes, or until the popovers are puffy and have small cracks.
  6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
  7. Serve warm with a drizzle of single cream and fresh fruit… or just as is!

[/print_this]

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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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