in Dessert Recipes

Chocolate Dutch

updated

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Ingredients for 3 servings:

  • 1 banana(s)
  • 4 eggs
  • 30 g butter
  • 50 g flour
  • 125 ml milk
  • 60 g quark
  • 20 g cocoa powder
  • 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

thick, moist chocolate (pan)cake from the oven

Place 20g of butter in a fireproof pan or casserole dish. While the oven is preheating to 180°C (top and bottom heat), melt the butter in the oven. Meanwhile, mix 10g of butter with the vanilla sugar and eggs using a hand mixer. Puree the banana with the milk and add to the egg mixture along with the quark, flour, and cocoa powder; mix well. Pour the batter into the pan or casserole dish over the melted butter and bake in the oven for 45 minutes. If you don’t like it quite as moist, you can omit the quark. Homemade fruit puree or vanilla sauce goes well with this, or you can simply dust the chocolate pancake with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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