Chocolate Dutch Baby
I had never made a Dutch Baby before the pandemic. It was a dish I left to decadent brunches out. We love the Dutch Baby at one of our West Village favorites, Left Bank.
But with no brunches out and endless time in the kitchen, I started making Dutch babies at home. I’ve made just a regular sweet one, a savory one with gruyere (a family favorite), and this weekend a chocolate one!
Don’t let the puffy masterpiece that emerges from the oven fool you — the recipe couldn’t be simpler. You are more than likely to have all the ingredients on hand. I typically cook the billowy pancake in my cast iron skillet.
For this chocolate version, we sprinkled powdered sugar, chocolate shavings, and some chocolate chips on top as soon as it came out of the oven. As with all Dutch babies, you must serve it immediately.
This was a decadent Sunday morning treat we all enjoyed!
“Finally, dutch baby-style pancakes will always partially fall right in the minute after leaving the oven so if you want people to ooh and ah over it, have them stand by the oven when the timer rings.” -Smitten Kitchen
Chocolate Dutch Baby
- 4 large eggs
- 2 tablespoons (25 grams) sugar
- 1/4 teaspoon coarse or kosher salt
- 6 tablespoons (50 grams) all-purpose flour
- 3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
- 1/2 cup (120 ml) milk (I use whole)
- 4 tablespoons (60 grams) unsalted butter
- Shaved dark chocolate and powdered sugar (to finish)
- Fresh berries and syrup (to serve, if desired)
Heat oven to 425 degrees F.
Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.
Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired