Hello and thanks for stopping by today. My twin girls are having their first full day in pre-school today and I really miss them. Since my Dutch babies are chilling in school, I decided to share my recipe for chocolate Dutch baby.
A Dutch baby is an eggy pancake cooked in a very hot skillet in the oven. It pops up very nicely leaving the sides crisp and the centre moist and custardy. I decided to make a chocolate one, because I love the pairing of chocolate with orange zest and some berries on top. If you will like a chocolate on chocolate treat, go ahead and make some chocolate ganache to serve with your Dutch baby (recipe included).
This will quickly become a Saturday morning breakfast treat for your family. Enjoy!
Yields 4 portions
Delicious chocolatey pancakes with citrusy notes from orange zest is something to look forward to in the weekends. I can’t decide whether I prefer the crispy sides or the soft custardy middle. I love it berries, maple syrup or chocolate ganache. I hope you make some soon.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 4 eggs
- 2 tablespoons of vegetable oil
- 100g flour
- 20g cocoa powder
- 10g corn starch
- ½ teaspoon salt
- 310ml milk
- 15g unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- 1 tablespoon granulated sugar
- Icing sugar (to dust)
- 50g semi-sweet chocolate chips or dark chocolate (cut in small bits)
- 60ml whipping cream
Instructions
- Preheat oven to 230˚C.
- Grease a 12-inch cast iron skillet with 2 tablespoons of oil and set in the oven to get heated, about 10 minutes.
- In a large bowl, add the flour, corn-starch, salt, cocoa powder, sugar and orange zest. Mix well.
- In a separate bowl, crack and whisk to eggs till fluffy. Add the milk, melted butter and vanilla extract and mix lightly.
- Make a well in the bowl with dry ingredients and pour about half of the milk mixture. Use a hand whisk to incorporate the ingredients, do not overwork it, you might have a lump of dough stuck in the whisk, do not worry, it will be fixed as you continue mixing.
- Pour in the rest of the milk mixture and keep whisking lightly till no lumps are left. Carefully take out the very hot skillet from the oven. (Pan is very hot, make sure you take care not to burn yourself).
- Pour the batter immediately into the pan and return the pan to the oven. Bake for about 20 minutes. About halfway through, you will notice the Dutch baby has puffed up significantly and skewed to one side, you can open the oven and quickly turn the pan and keep cooking it.
- To make chocolate ganache, heat whipping cream in a sauce pan, do not bring it to a boil. Quickly pour over chocolate chips, let sit for a minute, gently stir with a spatula till all chips are melted.
- If your Dutch baby is browning too quickly after it has puffed, about 15 minutes into the cooking time, you can reduce the heat by 20˚C and continue till cooked.
- Take Dutch baby out of the oven. Sprinkle with icing sugar. Serve with fresh fruits and a drizzle of maple syrup or chocolate ganache.
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