Black Forest Dutch Baby Pancake (Breakfast, Brunch, Dessert)

                              Black Forest Dutch Baby Pancake (Breakfast, Brunch, Dessert)

     This puffy chocolate Dutch baby pancake is topped with a fresh cherry compote and whipped cream for a delightful take on the classic Black Forest gateau.

      To get the trademark puffy look and texture, you need to maintain the perfect ratio between eggs, dry ingredients, milk, and pan size. My fail-proof recipe needs 3 eggs, a half cup of dry ingredients and a half cup of milk baked in a 9” – 10” pan. This is the perfect portion for our family of three, but two adults can put it away quite easily too.

     A Dutch baby is easily customizable. You can bake it with seasonal fruits (apples, peaches, berries, cherries, etc) or make a compote to serve on top of a vanilla Dutch baby.

   

  A chocolate Dutch baby is like a puffy cloud of chocolate; intensely chocolatey and incredibly delicious. Fresh summer cherries in my fridge turned in to a quick compote to be served with the chocolate pancake. A generous dollop of freshly whipped cream and a dark chocolate drizzle on the pancake reminded me of a Black Forest gateau. And incredibly, the Dutch baby pancake tasted just like a slice of Black Forest cake. It was missing a touch of kirsch, but that’s easily remedied.

This puffy chocolate Dutch baby is topped with a fresh cherry compote and whipped cream for a delightful take on the classic Black Forest gateau.

                                    PREP TIME                COOK TIME            TOTAL TIME

                                         10 mins                       20 mins                     30 mins

INGREDIANT:

For Cherry Compote:

Fresh cherries - 1 cup, pitted

Sugar - ½ cup

Water - ¼ cup

Kirsch (cherry brandy) - 2 tsp (optional)

For Chocolate Dutch Baby:

Unsalted butter - 2 tbsp

Eggs - 3, large

Milk - ½ cup

Vanilla exact - 1 tsp

All-purpose flour - 6 tbsp

Unsweetened cocoa powder - 3 tbsp

Sugar - ¼ cup

Salt - ½ tsp

For Serving:

Whipped cream - 1 cup

Chocolate sauce - as needed

Fresh cherries - 10-12

METHOD:

Cherry Compote: 

1.Take cherries, sugar and water in a medium saucepan. Cook on medium heat until sugar dissolves and the cherries begin to soften.

2.Add kirsch now, if using. Allow the cherry compote to thicken slightly. 

3.Remove from heat and set aside.

4.Chocolate Dutch Baby: Pre-heat the oven to 425 degree.F.

5.Cut butter into small pieces and scatter on a 9” or 10” baking pan. 

6.Place pan in the oven to melt the butter, but take care not to burn it.

7.Meanwhile, take the other ingredients in a blender jar and blend until smooth; you will just need to run the blender for 10-12 seconds. Do not over-mix.

8.Pour batter into the hot pan and bake for 18-20 minutes or until the pancake is browned and nicely puffed around the edges.

9.Do not open the oven door while baking or the pancake may fail to rise properly.

10.Remove the Dutch bay pancake from the oven. Top it with cherry compote, whipped cream, chocolate sauce and fresh cherries, and serve immediately. The pancake will deflate as it cools.

NOTES:

 For an authentic Black Forest touch, use kirsch (cherry brandy) in the compote and in place of vanilla in the batter itself. 

                                                                                                                     THANK YOU,,READERS!