Dark Chocolate Dutch Baby

Written by on in Breakfast, Featured, Recipes

We LOVE dutch babies and make them for friends or ourselves all the time!  They are a simple brunch that can be made with very little refined sugar and all kinds of whole grain goodness.  If you’ve never had one, check out our Easy Dutch Baby Pancake Recipe first, then come back for the chocolate version.

I actually really like dark chocolate.  In fact, chocolate by itself is quite good for you! There tons of natural compounds, including much needed antioxidants, found in chocolate that are great for our bodies. Even though chocolate sometimes gets a bad reputation – it’s been blamed for acne, obesity, arthritis, and more – the real culprits are the added sugars, chemicals, and other things that are actually bad for you.  I like to keep a bar of organic high cacao (as much as 95%!) for any chocolate cravings.  The higher the cacao, the more bitter – but also the more nutritious!

So, when I heard someone talking about a chocolate dutch baby, I was hooked on the idea.  Don’t worry, there’s only 2 tablespoons of honey or maple syrup in the whole recipe that’s designed for 2-4.

You can serve with syrup or honey drizzled over the top, or you can make a fruit butter and serve with that!

Dark Chocolate Dutch Baby Pancake

  • Servings: 2-4
  • Difficulty: easy
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A chocolate version of the fluffy, sweet, buttery, and healthy breakfast popover.

It’s best to use a 10-12″ cast iron skillet but, if you don’t have one, an oven safe pie pan or something with sloped sides will work.  We’ve also doubled this recipe and used a 9×13 pan when we have lots of guests.  Serve with fruit, dark chocolate shavings, or a drizzle of syrup.

Ingredients

  • 4 Eggs
  • 2/3 Cup of Whole Wheat Flour
  • 1/3 Cup of unsweetened cocoa powder
  • 1 Cup of Milk (can use alternative milks if needed, but make sure they are unsweetened and preferably organic)
  • 1/4 Cup of Butter, unsalted (Grassfed is best)
  • 2 Tablespoons of Honey or Maple Syrup
  • 1/4 teaspoon of salt

Directions

  1. Preheat your oven to 425 degrees.
  2. Put the butter in the cast iron skillet or pan and place in the oven to melt.
  3. Whisk the eggs, honey and salt in the bottom of a medium bowl.
  4. Add the flour and cocoa, whisking until mostly smooth.  Tiny lumps are fine, but do your best to whisk out as much as you can.
  5. Slowly pour the milk into the mix, whisking the whole time.
  6. Once the butter has melted (but not browned), pull out the pan and rotate to make sure the bottom and sides are coated with the butter.
  7. Pour all of the batter over the butter and place in the oven.
  8. Bake for 15-20 minutes or until the sides have puffed (the ‘bloom’) and are browning.
  9. Once done, pull out of the oven and serve immediately.  The bloom will wilt, so don’t fret, but it will be just as delicious.