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Chocolate Dutch Baby

Chocolate Dutch Baby with Ganache and Raspberry Mascarpone

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Recipe Details


A Dutch baby is a giant, shareable, fluffy pancake that's typically served for breakfast. Here, we give it the dessert treatment, folding cocoa powder into the eggy batter. It puffs up in the oven like a popover, then falls to create a crater that's ideal for filling—in this case, chocolate ganache and creamy mascarpone laced with raspberry preserves.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 460
    • Protein 9g
    • Total Carb 39g
    • Total Fat 32g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      5 packets
      unsalted butter
    • milk
      8 ounces
    • flour
      1/4 cup
    • cornstarch
      1 1/2 tablespoon
    • sugar
      2 tablespoons
    • cocoa powder
      2 tablespoons
      cocoa powder
    • semisweet chocolate chips
      3 ounces
      semisweet chocolate chips
    • mascarpone cheese
      4 ounces
      mascarpone cheese
    • raspberry preserves
      1 ounce
      raspberry preserves

    What You’ll Need

    • eggs
    • kosher salt
    • 10" medium ovenproof pan
    • blender or food processor (optional)

    Cooking Steps

    1. Melt butter

      Melt butter

      Place a medium ovenproof pan in oven, then preheat to 450°F (a hot pan will help the Dutch baby crisp and rise). Place 3 packets butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted.

    2. Make Dutch baby batter

      Make Dutch baby batter

      Once oven is preheated, crack 2 eggs into a blender or food processor. Blend on medium speed until foamy, about 30 seconds. With motor still running, pour in ⅔ cup milk (reserve remainder) and melted butter to combine, reserving bowl for Step 4. Add flour, cornstarch, sugar, cocoa powder, and ¼ teaspoon salt; blend until just combined.

    3. Bake Dutch baby

      Bake Dutch baby

      Carefully remove pan from oven and add 1 packet butter, tilting pan to coat. When butter is foamy, pour in batter. Return pan to oven and bake until puffed and golden brown around edges, 18-20 minutes.

    4. Make ganache

      Make ganache

      While Dutch baby bakes, place remaining butter in reserved heatproof bowl, then add chocolate chips and 2 tablespoons milk (reserve remainder for your morning coffee). Microwave in 30-second intervals, stirring between each, until completely melted and fully combined. Set ganache aside until ready to serve.

    5. Make raspberry mascarpone

      Make raspberry mascarpone

      In a small bowl, combine mascarpone and raspberry preserves; using a knife, swirl together to create a marbled pattern (try to avoid mixing them completely—we love the color contrast of each ingredient). Set raspberry mascarpone aside until ready to serve.

    6. Plate chocolate Dutch baby

      Plate chocolate Dutch baby

      Once baked, leave Dutch baby in pan and, working quickly so it doesn't deflate, drizzle over half of ganache. Cut chocolate Dutch baby into slices, divide among serving plates, and dollop over raspberry mascarpone. Finish with remaining ganache. Dig in!

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