Monday, February 18, 2013
Cocoa Dutch Baby
Seriously, this is probably the last one. We've had a really great week this year. I made this Cocoa Dutch Baby for my family Valentine's morning, served with strawberries and whipped cream; orange juice, and turkey sausage on the side.
I prepped the dry ingredients the night before, just to hurry things along in the morning, but it was seriously fast and easy to whip up in the food processor. Pour it in the pan, pop it in the oven. The longest part is waiting for the oven to preheat (mine is a slowpoke!)
Cocoa Dutch Baby (print recipe)
Serves 4 to 6
3/4 cup whole milk
3 large eggs
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/4 tsp coarse salt
1/2 tsp pure vanilla extract
1/4 cup granulated sugar
2 T unsalted butter
3 T confectioners' sugar, for dusting
Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a 10-inch cast-iron skillet*, melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.
*If you don't have a 10-inch cast iron skillet, you can also use a 9-inch round cake pan.
Recipe from Everyday Food