Triple Chocolate Dutch Baby with ice cream and syrup

Triple Chocolate Dutch Baby

  • Author: Rosana
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Cuisine: American


This warm Triple Chocolate Dutch Baby with a puffy center and crispy edges, served with chocolate ice cream, makes the perfect shareable dessert any time of the year!



  • 1 tbsp unsalted butter, for pan
  • 4 eggs
  • 1 cup all purpose flour
  • 1/4 cup dutch-process cocoa powder
  • 4 tbsp light brown sugar
  • 1/4 tsp kosher salt
  • 3/4 cup whole milk
  • 4 tbsp chocolate hazelnut spread
  • 1/4 cup semisweet chocolate chips

Topping ideasĀ (optional):

  • Chocolate or vanilla ice cream
  • Chocolate chips
  • Butterscotch chips
  • Chocolate syrup
  • Dulce de leche


  1. Preheat oven to 425F. Place 1 tablespoon of butter in a 10″ or 12-inch oven-safe pan or cast iron, and melt in the oven careful not to burn. About 2-3 minutes.
  2. In a large bowl, whisk 4 eggs, add milk and brown sugar. Combine flour, cocoa and salt. Whisk until fully incorporated. Fold in the chocolate hazelnut spread and chocolate chips. Transfer to pan.
  3. Bake for 18-20 minutes. Remove from oven and cool for 5 minutes.
  4. Serve warm and top with ice cream, chocolate chips and a drizzle of dulce de leche.


Keywords: triple chocolate dutch baby, dutch baby, dutch baby pancake