Chocolate Dutch Baby
Chocolate Dutch Baby
This is a variation of Martha Stewart’s take on the classic Dutch Baby, which we made in my family most Sundays when I was a kid. This version is still light and fluffy like the regular Dutch Baby, but it also offers a sweet, chocolatey alternative to the lemon and powdered sugar of the regular version.
Servings
8
Prep time
30 min
Ingredients
- ¾ cup whole milk
- 3 large eggs
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, sifted
- ¼ teaspoon coarse salt
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons confectioners' sugar, for dusting
Preparation
Preheat oven to 425°.
In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla and granulated sugar. Blend until foamy, about 1 minute.
In a large cast-iron skillet, melt butter over medium heat. Pour batter into skillet and immediately transfer to the oven.
Bake until puffed and set, 20 minutes.
Dust with powdered sugar and serve immediately.
Source:
Adapted from Martha Stewart,
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