Chocolate Nutella Dutch Baby

This Chocolate Nutella Dutch Baby is an easy, fun treat for any chocolate lover. Mix the batter in a blender and then bake the pancake until it is puffy and delicious. Make it for dessert—or for breakfast. No judgment here!

My son is a Dutch Baby fanatic. He wants them for breakfast, he wants them for dinner, he would like if I spent every day just making these delicious puffy pancakes (aka German pancakes) for him. I've already shared his favorite—the Blueberry Dutch Baby. Today I'm going to share a Chocolate Nutella Dutch Babyrecipe—perfect for #Choctoberfest! This virtual event features bloggers from around the world, posting fabulous chocolate recipes. We even have a Choctoberfest giveaway, so make sure you enter to win a prize pack, valued at over $450!

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Have you ever had a Dutch Baby? It's basically like a giant popover—they puff up when they bake and then, when you take them out of the oven, they kind of collapse in the middle, leaving this dense, lightly sweet, custard-y pancake. Trust me, it makes sense when you eat it. It's a fantastic breakfast because it feels like a treat, but it's also packed with protein (so it's nutritious and filling, too).

If you follow Full Belly Sisters on Instagram (and you really should!), you know that I sometimes make my son a Nutella-drizzled Dutch Baby as a special treat for breakfast.

Looks damn good, huh?

Since we're celebrating Choctoberfest, I decided to kick up the chocolate quotient a bit, with some cocoa right in the batter. You're welcome!

Ingredients
serves 4

• 3 Tablespoons melted butter
• 1/2 cup milk (whole or 2%), at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons vanilla
• 3 Tablespoon sugar
• pinch of salt
• 1 to 2 Tablespoons unsweetened cocoa (optional)
• 1/2 cup all-purpose flour
• 1 Tablespoon butter, for the pan
• 1 to 2 Tablespoons Nutella
• ice cream, if desired 
• additional cocoa, for garnish

In a blender, place the melted butter, milk, eggs, vanilla, and sugar. Blend until completely combined. Add the salt, cocoa, and flour; blend until frothy and bubbly.

Preheat your oven to 450 degrees. Let the batter rest while your oven heats up.

Place a 10" cast iron in the oven for two minutes (I've also used a pie plate and that also works). Remove from the oven and add 1 Tablespoon butter to the pan and swirl it around the pan a bit; return to the oven, so the butter will melt. Whiz the batter one more time in the blender to get it frothy again. Open the oven and pour the batter into the hot pan, right on top of that melted butter.

Bake for 15 minutes. Do not open the oven door during this time! If you like to watch it puff up (I know I do!), just turn on the oven light and check it out through the oven window.
 
When your Dutch Baby is almost done baking, place your 1 to 2 Tablespoons of Nutella in a small microwave-safe bowl. Warm the Nutella in the microwave until it gets thinner and runny and drizzle-able (it takes about 30 seconds in my microwave).

Remove the pan from the oven. It will be very puffy. The center will flatten shortly after removing it from the oven. Drizzle the warmed Nutella over the top. If desired, top with scoops of ice cream and garnish with some additional cocoa powder. Wanna add some whipped cream and maybe some chopped hazelnuts and call it a sundae? DO IT. There should be no regrets when chocolate and dutch babies are involved!

Then—if you're like me—you'll just put out a bunch of spoons and everyone will dig in to this Chocolate Nutella Dutch Baby. It's gooey and warm and cold and so very yummy! There's something wonderfully indulgent about everyone eating it, family-style. Of course, you can also cut it into slices and serve it like a real grown-up! Like I said: no judgement here, my friends.

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