cocoa cabernet popovers with almond syrup

For this month's gluten-free ratio rally which focuses on popovers, I bring you two posts. Two is better than one, yes?

The reason that I am delivering two posts is... well it's because I was indecisive. It took me a while to decide what flavor of gluten-free popovers to make. And true to my nature, I couldn't pick just one. 

I considered doing one sweet and one savory flavor. But then I stood before my cupboards, and began pulling out chocolate, and vanilla, and lemon extract... things, I felt, lent themselves more to the sweeter side of baking.

I half hoped that after baking two different versions of popovers, one would be the clear winner. But that just wasn't the case. These popovers didn't rise as much as the other version (lemon vanilla popovers with Minnesota raspberries) I made, but I suspect that the higher protein in the cabernet flour is responsible for that.

Almost as soon as I got them out of the oven, I pulled one apart and looked at the texture. It was light and airy in a way that reminded me of angel food cake. The taste was amazing: the first thing I detected was cocoa. Not overpowering in any way, but just a hint. Surprisingly I also tasted eggs and salt. But not in a weird, scrambled eggs way, but a light and delicate souffle way.

I grabbed two more and sliced them open, this time with an actual knife. I put each one on a separate plate.

cocoa popovers gluten free

I buttered each open-face popover, and then drizzled warm almond syrup on top, watching as it filled in the nooks and crannies. I brought one plate over for my father to try. He is frequently my guinea pig for these posts because he's a great critic. He's not a Celiac but always gives me good honest feedback. If he doesn't like it he says so.

"What is it?" he asked, poking at the popover with a fork. "Just try it and tell me if you like it" He cut into the popover and popped a bite in his mouth. "Hmmmmm. Pretty tasty! What is it?" "It's a popover, Dad. A cocoa popover with almond syrup." I conveniently left out the cabernet part of the title knowing he'd be instantly turned off by it. "Are there more?"

I told him yes, but wanted him to try the other flavor I had in the oven. He'd have to wait.

cocoa cabernet popovers

Recipe Type: breakfast
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Makes 12 popovers.

Ingredients

  • 60 g / 4 tbsp melted butter
  • 6 eggs, beaten at room temperature
  • 2 c milk, at room temperature
  • 180 g gluten-free flour blend (we used our bakery blend of brown rice, potato, and tapioca)
  • 20 g cabernet flour
  • 20 g cocoa powder
  • 2 tsp xanthan gum (omit if your mix includes it)
  • 1 tsp salt
  • 1 tsp sugar
  • Butter, jam, or syrup for serving (optional)

Instructions

  1. Preheat an oven to 450°F. Spray the wells of a standard 12-cup popover pan or muffin pan with nonstick cooking spray. Pour 1/2 tsp of the melted butter into each cup.
  2. In a bowl, whisk together the eggs and milk, then whisk in 2 tbsp of the melted butter.
  3. In a large bowl, whisk together the flours, cocoa powder, xanthan gum, and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes.
  4. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven. Turn popovers onto a cooling rack and spear the bottoms with a wooden skewer. This lets the steam escape and prevents the popover from getting mushy.
  5. Serve immediately with butter, jam, or syrup.

 

Comments

I hope you bring goodies with you when you come to Nourished!

Oh wow. Chocolate and red wine - that sounds like there is no possible way that it could go wrong. I am going to have to try these!

oh my... they're just so perfect. i want one. of each.

Both of your versions look amazing!! Congrats and a super successful job on this month's challenge! I must try your chocolate version because mine well... they didn't quite "pop over" :)

These look amazing! I'm guessing you bought more cab flour with all the things you've tried! :)

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