Chocolate Dutch Baby Pancake

• 4 medium-sized eggs at room temperature
• 25g sugar
• 1 teaspoon vanilla extract
• 120ml milk
• 1 pinch of salt
• 50g flour
• 2 level tablespoons baking cocoa/cocoa powder (unsweetened)
• 3 tablespoons butter
• Powdered sugar for dusting
• Toppings (optional):
• 2 pre-portioned scoops of vanilla ice cream (place on a small plate in the freezer until serving)
• Liquid-fine dark chocolate coating or melted dark chocolate
• 1 tablespoon toasted coconut chips

Place the Le Creuset 26cm Heart Skillet on the middle rack of an oven preheated to 220°C.

Blend the eggs, sugar, vanilla extract, and milk until creamy. Stir in the flour, cocoa powder and salt and continue beating. While the oven is preheating, let the pancake batter rest for at least 10 minutes.

Mix the batter again just before adding it to the hot skillet. Melt the butter in the hot skillet and pour in the batter, swirling the skillet gently. Be careful as it will be very hot.

Bake in the preheated oven for 12 minutes. Reduce the temperature to 180°C and allow to bake for another 5-10 minutes.