Chocolate Dutch Baby with Raspberries and Whipped Cream

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This recipe came from Fine Cooking Magazine. So, this was good, but I learned a few things that would make it way better next time. First, you cannot double this for a 10 inch skillet and hope that it will be ok. It won’t. It was too thick in the middle. Secondly, you cannot cut the sugar down too much. I did this. Finally, you need to eat this hot from the oven, not 30 minutes after. Lessons learned.

Chocolate Dutch Baby with Raspberries and Whipped Cream

By Erin McDowell April/May 2019 Issue
  • 3 large eggs
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/3 cup granulated sugar I did a scant 2 Tbs of sugar for a double batch, it’s not enough. I would do 2 full Tbs. per batch, and make it brown sugar
  • 1 oz. (1/4 cup) Dutch-process cocoa powder
  • 1/2 cup whole milk
  • 1/4 cup heavy cream I just did milk
  • 1-1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 oz. (4 Tbs.) unsalted butter I cut this down to 1 Tbs. per batch


https://www.finecooking.com/recipe/chocolate-dutch-baby-raspberries-whipped-cream

So, your pan needs to be hot, so you heat the butter in the skillet and get it really hot before you dump in the liquid. Essentially, you melt the butter in the pan, and then you dump the batter in (mix it in a blender first). You bake it at 425 for about 20 minutes, until is is puffed and starts pulling away from the edges.

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