Chocolate Dutch Baby

Ingredients

• 120 g spelt whole‑grain flour
• 10 g cocoa powder (2 tbsp; strongly defatted)
• a pinch of salt
• 4 eggs
• 120 ml milk (3.5% fat)
• 40 g coconut palm sugar (2 tbsp)
• 30 g dark chocolate (70% cacao)
• 7.5 g butter (0.5 tbsp)
• 1 Organic lemon
• 500 g strawberries
• 15 g Sliced almonds (1 tbsp)

Instructions

1. 1.

   Place one large or four small oven‑proof pans in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 5 minutes. In the meantime whisk flour, cocoa, a pinch of salt, eggs, milk and coconut palm sugar until frothy. Grate chocolate and fold in 2 tbsp.

2. 2.

   Take the pan out of the oven and melt butter in it. Once melted, pour batter into the pan and bake for 20–25 minutes. The pancake will rise slightly.

3. 3.

   Meanwhile peel the lemon hot, dry‑rub it, grate its zest and squeeze the juice. Clean, wash and quarter strawberries. Puree about one third of the berries with 1 tbsp lemon juice. Fold lemon zest and remaining strawberries into the sauce.

4. 4.

   Remove the pan from the oven; the pancake may collapse a bit. Top with the berry sauce, almonds and remaining chocolate shavings and serve hot.