Chocolate Dutch Baby
This Chocolate Dutch Baby is a fluffy, chocolatey delight that's perfect for breakfast or brunch!
Servings: 4 servings
Ingredients
- 3/4 cup milk
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1/4 teaspoon coarse salt
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons powdered sugar for dusting
- Strawberries for serving, optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the milk, eggs, vanilla extract, and granulated sugar until well combined.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and coarse salt.
- Gradually add the dry mixture to the wet ingredients, whisking until just combined.
- In your oven-safe skillet, add the unsalted butter and place it in the preheated oven for about 2 minutes, or until melted and bubbly.
- Remove the skillet from the oven and carefully pour the batter over the melted butter.
- Return the skillet to the oven and bake for 20-25 minutes, or until the edges are puffed and the center is set.
- Dust with powdered sugar and serve immediately with fresh strawberries, if desired.
Equipment
- Oven-safe Skillet
- Whisk
- Measuring cups and spoons
- Sifter
- Spatula
Notes
- Ensure ingredients are at room temperature for a smoother batter.
- Preheating the skillet is key for getting that puff!
- Experiment with toppings like fresh fruits or whipped cream.
- Serve immediately for the best texture, as it will deflate as it cools.