Chocolate Dutch Baby with Chocolate Whipped Cream
This Dutch Baby pancake is packed with chocolate flavor and is finished off with a delectable Chocolate Whipped Cream!
Servings: 4 servings
Calories: 214kcal
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil extra virgin
- 4 eggs
- ⅔ cups milk I used unsweetened almond
- ⅔ cup white whole wheat or all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup of sweetener of choice I used Truvia baking blend
- ¼ cup cocoa powder
- powdered sugar and or maple syrup for serving
- fresh sliced apricots for serving
Chocolate Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup cocoa pwder
- ¼ cup powdered sugar or any powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 450 degrees F. Melt 2 tablespoons butter in a 10 inch cast iron skillet in preheated oven for about 5 minutes.
- In a blender, combine the eggs, milk, flour, vanilla, cocoa powder, sweetener, salt, olive oil. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.
- While your dutch baby is in the oven, make the chocolate whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, cocoa powder, and vanilla extract with an electric hand mixer until stiff peaks form.
- Remove the Dutch Baby from the oven and top with Chocolate Whipped cream, apricots, powdered sugar, and maple syrup. Dig in!
Nutrition
Serving: 1serving | Calories: 214kcal