Chocolate Dutch Baby with Nutella
This ultra rich version of the classic German pancake will please every sweet tooth. It makes a great dessert or an indulgent breakfast!
Equipment
- 1- Cast Iron Pan 9" inches
Ingredients
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 2 tablespoons Nutella, or other Hazelnut Spread
- 1 teaspoon Vanilla Extract
- 1 tablespoon butter, cut into small pieces
Garnishes:
- 1/4 cup Nutella, or other Hazelnut Spread
- 1/2 cup strawberries, thinly sliced
- powdered sugar, for dusting
Instructions
- Preheat the oven to 420 degrees F. Sift together the flour and cocoa powder.
- In a blender, add the flour, cocoa powder, both sugars, salt, eggs, milk, Nutella and vanilla together. Blend for about 30 seconds on high, till the batter is completely smooth.
- Once the oven is preheated, add the butter to the cast iron skillet and heat in the oven for 4 to 5 minutes. Swirl the butter to make sure it evenly distributed.
- Pour the batter into the pan and bake in the oven for 15 - 20 minutes, until the pancake is set. Do not open the oven during this time. Because of the chocolate and Nutella, this pancake won't rise as much as a regular Dutch baby.
- Place your Nutella in a microwave safe bowl and heat for 15-20 seconds, to make it easier to work with. Drizzle over your pancake and serve with the sliced strawberries and powdered sugar, if desired.