Triple Chocolate Dutch Baby Recipe
Here is a chocolatey twist on a classic. If you like the original golden-brown version of a Dutch baby, you’re going to love this rich and indulgent chocolate version. This recipe is easy to make in your own kitchen using a 10-inch cast iron skillet. This single large pancake will have a slightly custardy middle, and crisp chocolaty edges. And, of course, let’s not forget the star ingredient—plenty of chocolate chips melted into the batter. This oven-baked pancake recipe uses basic pantry staples, but the result is something decadent.
Equipment
- 1 Cast iron skillet 10" in diameter
Ingredients
Dutch Baby
- 4 eggs large, at room temperature
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup whole milk at room temperature
- 4 tablespoons unsalted butter
- ¼ cup semi-sweet chocolate chips
Chocolate Sauce
- ⅓ cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside the oven to preheat, about 15 minutes. The preheated skillet is key to getting the Dutch baby to puff up with crisp edges and a soft center.
- In a large bowl, combine the fresh grade AA eggs, all-purpose flour, granulated sugar, cocoa powder, vanilla extract and salt. Whisk until smooth. Add the milk and whisk to combine. The batter should be thin but fully combined. Let the batter rest for 15 minutes.
- Once your skillet is heated, carefully remove it from the oven and immediately add the unsalted butter. Move the butter across the skillet to ensure that the sides and bottom are coated.
- Pour the batter into the hot, buttered skillet. Sprinkle ⅓ cup of chocolate chips across the center of the pan.
- Place the skillet back into the oven and bake for 13-16 minutes, or until the pancake is puffed up and the edges are crisp and curling in. Resist the urge to open the oven door while baking, as this can cause the Dutch baby to deflate.
- Place the other ⅓ cup of semi-sweet chocolate chips in a small saucepan. Add the cream and cook over low heat until the mixture is smooth. Add a pinch of salt. Reduce to the lowest setting on the smallest burner to keep warm.
- Remove the Dutch baby from the oven and let it cool for 2 minutes. It will deflate slightly, but will still have a puffy texture. Dust with powdered sugar, cut into wedges and serve with vanilla ice cream and chocolate sauce or sliced berries and fresh whipped cream.
Nutrition
Serving: 1quarterCalories: 550kcalCarbohydrates: 43gProtein: 11gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 233mgSodium: 378mgPotassium: 362mgFiber: 4gSugar: 25gVitamin A: 1087IUVitamin C: 0.2mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!