Chocolate Dutch Baby with Raspberries and Cream Recipe

Photo of Chocolate Dutch Baby with Raspberries and Cream

Chocolate Dutch Baby with Raspberries and Cream

Serves 6

Dutch babies are easy to make but have major wow factor. Steam puffs up custardy batter into a delicious pillow of crispy exterior and airy center. Making it with dark chocolate and cocoa powder results in something rich and complex without becoming too sweet. Chocolate whipped cream, a drizzle of decadent ganache, and fresh berries put it over-the-top.


  • 1 cup whole milk
  • 2 tablespoons very strong coffee, hot
  • 4 large eggs
  • 1/4 cup extra virgin olive oil
  • 1 1/4 cups bread flour (See Cook’s Tips)
  • 3 tablespoons cocoa powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons neutral oil
  • 4 ounces dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 pint raspberries
  • Powdered sugar, to taste
  • 1/2 cup heavy cream, cold
  • 1 tablespoon granulated sugar
  • 1 tablespoon cocoa powder


  1. Position rack on bottom shelf with plenty of space above. Place a well-seasoned, 9-inch, cast iron skillet onto rack. Preheat oven to 425°F. Do not use convection. (See Cook’s Tips.)
  2. In a blender, combine milk with hot coffee. Add eggs, olive oil, flour, cocoa powder, sugar, and salt. Blend well, scraping down sides once.
  3. Turn on vent fan or open window. Carefully remove hot skillet from oven. Pour neutral oil into skillet and swirl to coat bottom and sides.
  4. Pour batter into skillet. Bake 35 to 40 minutes until inflated on edges and crispy.
  5. Prepare chocolate ganache. Place chopped chocolate into a heatproof bowl and set aside. Bring cream to boil, watching carefully to prevent it from bubbling over. Pour hot cream over chocolate. Let sit a minute or two. Whisk together until smooth. If mixture cools before ready to serve, reheat in 10 second bursts in the microwave, stirring each time, until it becomes a sauce again.
  6. Make chocolate whipped cream. Pour cream into a small mixing bowl. Add granulated sugar and cocoa powder. Whip to soft peaks. Refrigerate until ready to serve.
  7. Remove Dutch baby from oven and top with chocolate ganache, raspberries, powdered sugar, and whipped cream. Serve warm. Dutch baby will deflate slightly as it cools.
  8. Cook’s Tips:
  9. This recipe calls for bread flour because it is dependent upon flour that has enough protein to sufficiently strengthen the batter (at least 4 grams per 1/4 cup). Some brands of all-purpose flour, such as Bob’s Red Mill or King Arthur, contain this much protein and may also be used. However, all-purpose flour from brands such as Gold Medal or Pillsbury contain 3 grams of protein or less per 1/4 cup and will not rise. For these brands, you must use their bread flour.
  10. Placing the pan on the bottom shelf of the oven, near the heating element and with no fan, will encourage more heat directly on the pan and, therefore, create more lift in your Dutch baby.


Amount Per Serving (based on 6 servings)
Calories: 600 undefined
Fat: 43 g
Saturated Fat: 18 g
Trans Fat: 0 g
Cholesterol: 175 mg
Sodium: 260 mg
Carbohydrates: 46 g
Fiber: 6 g
Sugar: 19 g
Added Sugars: 13 g
Protein: 12 g
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