Chocolate Marble Dutch Baby
Onto our sweet, sweet dutch baby! After last week’s carbonara dutch baby, it’s only fitting that we have as rich and as decadent of a sweet dutch baby. This easy dutch baby batter is blend of chocolate and sugar batter to create a marbleized pancake. Topped with layers of salted caramel, chocolate ice cream, and chocolate-almond bark, this dessert is all layers of luscious chocolate with a textural almond-chocolate crunch and a buttery-salt finish. I always like to have a few extra scoops of ice cream on hand for equal spoonfuls of warm chocolate pancake to creamy chocolate ice cream.
CHOCOLATE MARBLE DUTCH BABY
ingredients
3 large eggs, room temp
1/3 cup all purpose flour
1/4 cup sugar
1/2 cup heavy cream
1/2 tsp salt
2 Tbsp unsweetened cocoa powder
4 Tbsp unsalted butter, room temp
Chocolate ice cream
Almond-chocolate bark, for garnish
Salted caramel sauce
STEPS
Preheat the oven to 425F.
In a blender, or using a bowl and whisk, combine the eggs, flour, sugar, heavy cream, and salt. Set aside half of the batter.
With the other half of the batter, add the cocoa powder and blend until smooth.
In a large measuring cup, layer the chocolate batter and the sugar batter by pouring one on top of the other.
Place the butter in a 9” cast iron and heat in the oven until the butter has melted. Make sure to keep an eye on the butter to ensure it doesn’t start to brown.
Pour the batter in the middle of the pan and let it spread throughout the pan. Bake for 18-20 minutes or until the batter has set and the white marbled portions have started to brown.
Add two scoops of chocolate ice cream, drizzle salted caramel sauce, and top with chopped chocolate-almond bark. Serve immediately.
