Raspberry and Chocolate Dutch Baby
A chocolate Dutch baby topped with raspberries, espresso whipped cream, and maple syrup.
Equipment
- Food processor
- Cast iron skillet
- Spatula
- Mixing Bowl with whisk attachment
Ingredients
Dutch baby
- 6 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup whole milk room temperature
- 3 tablespoons butter unsalted
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- 3 eggs room temperature
Espresso Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon espresso powder
- 6 ounces raspberries rinsed and dried
Instructions
Making the Dutch baby
- Preheat the oven to 425°F, 220°C, or gas mark 7 with the cast iron skillet inside.
- In a food processor or blender add the eggs, milk, flour, vanilla, salt, cocoa powder, espresso powder, and sugar and blend until batter is evenly smooth.
- Once the oven is hot remove the cast iron skillet and add the butter. Make sure all of the butter has melted. Immediately pour the batter into the skillet and place back into the oven to bake for 15 minutes or until the sides have started turning dark brown.
Making the Espresso Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment whisk the heavy cream on high until soft peaks start to form. Add the powdered sugar and espresso powder and whisk until stiff peaks form.
Assemble the Dutch Baby
- Once the Dutch baby is out of the oven immediately top with the raspberries and espresso whipped cream. Serve with additional maple syrup and powdered sugar.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 16gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 108mgSodium: 81mgPotassium: 142mgFiber: 2gSugar: 9gVitamin A: 689IUVitamin C: 6mgCalcium: 57mgIron: 1mg
Nutrition Disclaimer*
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