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🍽️ Chocolate Dutch Baby

359 kcal · 30 min · 4 servings

Ingredients

• 120 g Spelt whole wheat flour
• 10 g Cocoa powder (2 tbsp; highly defatted)
• Salt
• 4 Eggs
• 120 ml Milk (3.5% fat)
• 40 g Coconut blossom sugar (2 tbsp)
• 30 g Dark chocolate (70% cocoa content)
• 7.5 g Butter (0.5 tbsp)
• 1 Organic lemon
• 500 g Strawberries
• 15 g Sliced almond kernels (1 tbsp)

Instructions

1. 1. Place one large or four small oven-safe pans in the preheated oven at 200 °C (convection 180 °C; gas mark 3) for about 5 minutes.
2. 2. Whisk flour, cocoa, 1 pinch of salt, eggs, milk, and coconut blossom sugar until frothy.
3. 3. Grate the chocolate and fold 2 tablespoons into the batter.
4. 4. Remove the pan from the oven and melt the butter in it.
5. 5. Pour the batter into the pan as soon as the butter has melted.
6. 6. Place the pan in the oven for 20–25 minutes.
7. 7. The pancake will puff up slightly.
8. 8. Rinse the lemon under hot water and dry it thoroughly.
9. 9. Grate the zest and squeeze the juice from the lemon.
10. 10. Hull, wash, and quarter the strawberries.
11. 11. Puree about ⅓ of the berries with 1 tablespoon of lemon juice.
12. 12. Fold the lemon zest and the remaining strawberries into the sauce.
13. 13. Remove the pan from the oven.
14. 14. The pancake will deflate slightly.
15. 15. Top with the berries, sauce, almonds, and remaining chocolate shavings.
16. 16. Serve the dish hot.

Nutrition per serving

• kcal: 359
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 43 g