Servings: 4

A few tweaks are all it takes to get Dutch babies dressed up for dessert. You can use almost any fruit, but the macerated raspberries here pair especially nicely with the rich chocolate pancake.

Ingredients

For the Dutch baby

3 large eggs
2-1/4 oz. (1/2 cup) all-purpose flour
1/3 cup granulated sugar
1 oz. (1/4 cup) Dutch-process cocoa powder
1/2 cup whole milk
1/4 cup heavy cream
1-1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 oz. (4 Tbs.) unsalted butter

For the topping

12 oz. raspberries (about 2 2/3 cups)
1/3 cup granulated sugar
1/2 cup heavy cream
1/4 cup confectioners’ sugar
1/2 tsp. pure vanilla extract
Finely grated semisweet or bittersweet chocolate, to taste

Calories (kcal) : 610
Fat Calories (kcal): 300
Fat (g): 34
Saturated Fat (g): 20
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 9
Cholesterol (mg): 225
Sodium (mg): 220
Carbohydrates (g): 71
Fiber (g): 8
Sugar (g): 48
Protein (g): 11

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.

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Reviews (1 review)

JKinME | 04/20/2019
Exceptionally delicious and so easy to make! I'd use half the amount of sugar on the raspberries in the future, and I cut the butter down to 3 tbsp and there was still plenty. I made this in an 11" rather than a 10" cast iron skillet, but it came out fine. It took the full 25 minutes to bake; depending on your oven, you might need extra time.

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What We're Cooking Now

Name: Chocolate Dutch Baby with Raspberries and Whipped Cream
Yield: 4 servings
Cuisine: American
Ingredients: 3 large eggs; 2-1/4 oz. (1/2 cup) all-purpose flour; 1/3 cup granulated sugar; 1 oz. (1/4 cup) Dutch-process cocoa powder; 1/2 cup whole milk; 1/4 cup heavy cream; 1-1/2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 2 oz. (4 Tbs.) unsalted butter; 12 oz. raspberries (about 2 2/3 cups); 1/3 cup granulated sugar; 1/2 cup heavy cream; 1/4 cup confectioners’ sugar; 1/2 tsp. pure vanilla extract; Finely grated semisweet or bittersweet chocolate, to taste