Black Forest Dutch Baby

from ButterYum

makes 4 servings

Ingredients

Cherry Topping:

• • 1 1/2 cups (140g) tart cherries, fresh or frozen, pitted

  • 1/4 cup (50g) granulated sugar

  • 1 1/2 tablespoons (6g) cornstarch

  • pinch of fine salt

  • 1/16 (6 drops) pure almond extract

Chocolate Dutch Baby:

• • 2 tablespoons (30g) unsalted butter

  • 2 large eggs (100g), room temperature

  • 1 tablespoon (12.5g) granulated sugar

  • 1/4 teaspoon fine salt

  • 3 tablespoons (25g) all purpose flour

  • 1 1/2 tablespoons (7.5g) dutch processed cocoa powder, sifted

  • 1/4 cup (61g) whole milk

Directions

To make the cherry topping:

• 1. In a small saucepan over medium-high heat, combine cherries, sugar, cornstarch, and salt; bring to a boil, stirring constantly; continue cooking for a full minute.

  2. Remove from heat and stir in pure almond extract; set aside until needed.

To make the chocolate dutch baby:

• 1. Preheat oven and 9-inch cast iron skillet in the center of a 425F oven.

  2. In a blender, combine the eggs, sugar, salt, flour, cocoa, and milk; set aside until the next step.

  3. Carefully remove the hot skillet from the oven and add the butter.

  4. Swirl pan until butter is completely melted and coats the entire pan; pour excess butter into batter and mix to combine.

  5. Slowly pour the batter into the hot, buttered skillet and return to the oven; bake for 12-15 minutes or until the dutch baby puffs up (it will deflate almost immediately when removed from the oven so don’t be alarmed when this happens).

  6. Remove from oven and allow to cool slightly before topping with cherry topping and lightly sweetened whipped cream.

Note: try to avoid pouring all the batter into the skillet in one spot - the force of the pour will remove the butter coating in the pour spot and the pancake will inevitably end up sticking. To avoid this, I like to hold an upside down serving spoon a few inches over the skillet and pour the batter slowly over the back of the spoon while moving the spoon around the skillet. This helps diffuse the force of the pour.

cherry topping adapted from Rose Levy Beranbaum from RealBakingWithRose; chocolate dutch baby adapted from Deb Perelman from SmittenKitchen.