Get ready to indulge in a delightful twist on a classic German dish with our irresistible Chocolate Dutch Baby! This whimsical pancake is not only a feast for the eyes but also a treat for your taste buds, boasting a rich chocolate flavor that will have you craving more. Imagine a fluffy, golden-brown pancake that puffs up dramatically in the oven, only to be crowned with a dusting of powdered sugar and a sprinkle of chocolate chips. Perfect for breakfast, brunch, or even dessert, this recipe is quick to whip up and will impress your family and friends. Don’t miss out on the chance to elevate your next meal with this show-stopping treat!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup butter
- Powdered sugar for serving
- Chocolate chips for serving (optional)
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-12 inch cast iron skillet or oven-safe heavy pan in the oven while it preheats to ensure the pan gets extremely hot.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until they become light and slightly frothy, about 1-2 minutes.
- Add milk to the eggs and continue whisking to combine smoothly. Gradually sift in flour, sugar, and cocoa powder, whisking continuously to create a smooth, lump-free batter.
- Remove the hot skillet from the oven using thick oven mitts. Quickly add butter to the pan, swirling to coat the entire surface as it melts and creates a sizzling effect.
- Immediately pour the chocolate batter into the hot, buttered skillet. The edges will start to rise and create a dramatic, puffy appearance.
- Return the skillet to the oven and bake for 18-20 minutes, or until the edges are dramatically risen and the center is set with a slight wobble.
- Remove from oven and let rest for 2-3 minutes. The Dutch baby will begin to deflate slightly, which is normal.
- Dust generously with powdered sugar and sprinkle with chocolate chips if desired. Serve immediately while hot and puffy.
- Cut into wedges and serve directly from the skillet, accompanied by fresh berries or whipped cream if preferred.
Tips
- Use a Cast Iron Skillet: For the best results, use a 10-12 inch cast iron skillet. It retains heat exceptionally well, ensuring that your Dutch baby puffs up beautifully.
- Preheat the Skillet: Make sure to preheat the skillet in the oven until it’s extremely hot. This step is crucial for achieving that dramatic rise and fluffy texture.
- Whisk Eggs Thoroughly: Take your time to whisk the eggs until they are light and frothy. This air incorporation is key to a fluffy Dutch baby.
- Sift Dry Ingredients: Sifting the flour, sugar, and cocoa powder together helps eliminate lumps and ensures a smooth batter.
- Serve Immediately: This dish is best enjoyed fresh out of the oven while it’s still puffy. Have your toppings ready to go for a stunning presentation!
- Get Creative with Toppings: While powdered sugar and chocolate chips are delicious, don’t hesitate to add fresh berries, whipped cream, or even a drizzle of chocolate sauce for an extra special touch.
- Adjust Sweetness: Feel free to adjust the sugar in the batter to suit your taste. If you prefer a less sweet dish, reduce the sugar slightly.
- Experiment with Flavors: Try adding a splash of vanilla extract or a pinch of cinnamon to the batter for an extra layer of flavor.With these tips, you’ll be well on your way to mastering the art of the Chocolate Dutch Baby and impressing everyone at your table!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 10g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 165mg
