Wednesday Recipe: Chocolate Dutch Baby


3 large eggs

⅓ cup all-purpose flour

¼ cup sugar

3 tablespoons unsweetened cocoa powder

¾ teaspoon kosher salt, plus more

½ cup whole milk

1 ounce bittersweet, semisweet, or milk chocolate

¼ cup heavy cream

1 tablespoon unsalted butter

Ice cream (for serving)



Arrange a rack in center of oven; preheat to 425°. Place a dry medium skillet on rack to preheat.

Whisk 3 eggs, ⅓ cup flour, ¼ cup sugar, 3 Tbsp. cocoa powder, and ¾ tsp. salt in a medium bowl until smooth.


Whisking constantly, slowly stream ½ cup milk into egg mixture. Cover with plastic and let batter rest 15 minutes.


Meanwhile, chop 1 oz. chocolate and transfer to a small saucepan. Add ¼ cup cream and cook over low heat, whisking often, until chocolate is melted and mixture is completely smooth; season with a pinch of salt. Keep warm over low heat.


Remove skillet from oven and add 1 Tbsp. butter; swirl skillet to melt, making sure to coat entire bottom and sides of skillet.

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