Quadruple-Chocolate Dutch Baby

This decadent Quadruple-Chocolate Dutch Baby combines cocoa, espresso, and fluffy skillet pancake batter for a rich, chocolatey treat. Topped with chocolate hazelnut spread, semisweet chocolate shavings, gelato, raspberry sorbet and fresh raspberries, it’s a show-stopping dessert or brunch option.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dutch baby

1 recipe Classic Dutch Baby

1 tablespoon unsweetened Dutch-process cocoa powder

½ teaspoon instant espresso powder

2 tablespoons unsalted Irish butter

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Toppings

¼ cup chocolate hazelnut spread, warmed

Semisweet chocolate shavings

Talenti salted chocolate churro gelato pairings

Raspberry sorbet

Fresh raspberries

Directions

Prepare batter for Classic Dutch Baby as directed in steps 1–2, except whisk cocoa powder and espresso powder into flour mixture before adding to egg mixture in blender.
Place a 9-inch cast-iron skillet in the oven. Preheat oven to 400°F. Remove hot skillet from oven and add butter; tilt skillet to coat bottom and side with melted butter. Blend batter on medium-high for 1 to 2 seconds; slowly pour into skillet.
Bake for 14 to 16 minutes or until puffed and golden brown. Remove from oven.
Immediately top with hazelnut spread, chocolate shavings, gelato, sorbet and raspberries. Serve immediately.