Chocolate Dutch Baby
Chocolate Dutch Baby - Chocolate pancake from the oven with a fruity topping. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Dark chocolate and cocoa contain antioxidants as well as numerous minerals.
You can also use rhubarb, blueberries or raspberries as a topping for this dutch baby.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1.5 g | (6 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 115.3 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 84.4 mg | (89 %) | ||
| Potassium | 710.1 mg | (18 %) | ||
| Calcium | 102.2 mg | (10 %) | ||
| Magnesium | 102.3 mg | (34 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 12.6 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 72.8 mg | |||
| Cholesterol | 204.64 mg |
Ingredients
- Ingredients
- 4 ozs Spelt flour
- 2 Tbsps dark cocoa powder
- salt
- 4 eggs
- 4 ozs
- 2 Tbsps coconut sugar
- 2 Tbsps Dark chocolate (70% cocoa content)
- 1 ½ tsps butter
- 1 lemon
- 18 ozs Strawberries
- 1 Tbsp sliced almonds
Preparation steps
Place 1 large or 4 small ovenproof pans in the oven preheated to 390°F for about 5 minutes. In the meantime, beat the flour, cocoa, 1 pinch of salt, eggs, milk, and coconut blossom sugar until frothy. Grate the chocolate and fold 2 tablespoons into the dough.
Take the pan out of the oven and melt butter in it. As soon as it has melted, add the dough to the pan and put it in the oven for 20-25 minutes. The pancake will bulge slightly upwards.
Meanwhile, rinse lemon with hot water, grate dry, grate peel and squeeze lemon. Clean, wash and quarter the strawberries. Puree about ⅓ of the berries with 1 tbsp. lemon juice. Fold lemon peel and remaining strawberries into the sauce.
Remove the pan from the oven, the pancake will collapse slightly. Add the berries with the sauce, almonds and the remaining chocolate shavings and serve hot.
