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    Chocolate Corks


    Source of Recipe


    Good Things Utah
    Chocolate Corks

    http://ktvx.img.entriq.net/img/dp_thumbs/thumb_1289243018872_0p13886764923254668.jpg

    by: Chef Tom- Cookwithtom.com

    The Ingredients:
    cup All Purpose Flour
    1 cup unsweetened cocoa powder
    tsp. iodized salt
    3 large eggs
    cup plus 2 Tbsp. granulated sugar
    tsp. vanilla
    3 sticks unsalted melted butter
    6 oz. semisweet chocolate

    Preheat oven to 350 degrees.

    Butter and flour a large popover pan (Yields 8 pastries, so you may need to butter 6 in one pan, and only 2 of another). Cupcake pans work too.


    Sift together flour, cocoa and salt.

    Using a stand mixer with a paddle, combine eggs and sugar. Mix at medium speed for 3-5 minutes. Add vanilla.

    Turn mixer down to low speed and alternate adding 1/3 of the dry ingredients and 1/3 of the melted butter to the egg/sugar mixture. Repeat until all is added. Continue mixing on low speed until incorporated.

    Gently add chocolate pieces and stir to combine.

    Fill your buttered and floured cupcake or popover pan 2/3's of the way. popover pans. Tamp/shake pan to even out the tops of the batter.

    Bake at 350 for 22-28 minutes for a popover pan/ 18-20 for cupcake, until a toothpick inserted comes out without clean. Be warned that you may pierce a pocket of chocolate, and your toothpick will be covered in brown. If this happens, either you forgot to turn on your oven, or you hit a chocolate pocket. Grab a clean toothpick and try another spot.

    Once done, put pans on cooking rack for a few minutes, then invert. Wait at least 10 minutes, then remove molds. If the pastries don't come out easily, try lifting up the entire cooling rack 1 inch off the counter and dropping.

    Let cool, dust with powdered sugar and enjoy the same day you bake them.

 

 

 


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