Sorry. I was planning on keeping this one until we were at least into February but I couldn’t hold onto it any longer. I’m practically drooling just remembering this. I’ve been making it for almost a year, thanks to Shutterbean’s post. And when I made it last time I realized it would be perfect for, you know, the middle of February Although my hubby isn’t a chocolate fan – this savory dutch baby is more his thing – which means every time I make this I only have to share with the kids. And that is a very good thing for me.
I should also mention that leftovers are just as awesome. Wrap them up, keep them in the fridge and reheat it for a pretty-much instant breakfast. Awesome, right? Not that first making this is that difficult. 5 minutes to throw it together, 20 minutes to bake and you have this. I feel like I’m selling this… I shouldn’t have to sell chocolate for breakfast, people! Or even chocolate for breakfast-for-dinner, which in this case, is totally acceptable
Fresh strawberries would be amazing over this, and I see them at the grocery store all the time, but I honestly doubt how good they would taste. Since trying our best to eat seasonally, we’ve found that produce out of season just doesn’t taste good. You might get lucky and get a good strawberry in January, but I’ll stick with the amazing strawberries I froze when they were in season locally. Since they didn’t look so pretty once thawed, I heated them up and pureed them with my immersion blender and then added a small spoon of honey, and some cornstarch mixed with cold water. Then heated it through until it thickened into a delicious sauce. Sorry, no exact measurements this time. Maybe I’ll do a post on fruit sauces in the future because they are a delicious way to use up frozen fruit and so easy If you’d like to serve this with fresh fruit, there are so many different fruits that would taste great with this.
Slightly adapted from Shutterbean
- 3/4 cup whole milk
- 3 large eggs
- 1/2 cup whole wheat pastry flour, or white whole wheat
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla
- 1/4 cup sugar(I prefer palm sugar for this one, but even granulated white sugar will work)
- 2 tablespoons butter
- powdered sugar for dusting
Place a 9″-10″ cast iron skillet in the oven and preheat to 425 degrees. Or prepare a pie dish by buttering with the 2 tablespoons of butter and setting aside.
To prepare the batter, either place all ingredients except the butter into a blender and just blend until mixed. Or whisk everything together, being sure to sift the cocoa powder so that there are no lumps. Once well mixed and the oven is hot add the butter to the hot cast iron skillet. Once melted, pour the batter in and place into the oven. Or if using a pie dish just pour the batter in and place in the oven – although it may take a couple minutes more to completely puff up. Bake for 20 minutes or until the dutch baby is puffed up around the edges and completely set in the middle. When done, remove from the oven and cool a couple minutes. Dust with powdered sugar and serve with fresh fruit or a strawberry sauce.