Preparation

Make the Dutch baby

• Position a rack in the center of the oven, and heat the oven to 425°F. In a large bowl, whisk the eggs, flour, sugar, cocoa powder, milk, cream, vanilla, and salt. Over medium heat, melt the butter in a medium (10-inch) oven-safe skillet, such as cast iron.
• Pour the batter into the hot skillet, and transfer to the oven. Bake until the pancake puffs up around the edge and starts to pull away from the pan, 20 to 25 minutes.

Make the toppings

• Meanwhile, in a medium bowl, toss the raspberries and granulated sugar. Macerate for 10 minutes; then, in the same bowl, mash about 12 raspberries with a fork, and stir to combine with the whole raspberries.
• In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand-held electric mixer), beat the cream, confectioners’ sugar, and vanilla to soft peaks.
• Remove the Dutch baby from the oven; it will begin to deflate shortly after it comes out. Let it cool for 5 to 10 minutes. Spoon the raspberries and their liquid over the Dutch baby, and sprinkle with the grated chocolate. Serve immediately with the whipped cream.