⅓ cup all purpose flour
½ cup granulated sugar
4 tablespoons unsweetened cocoa powder
½ teaspoon pure vanilla extract
½ teaspoon kosher salt
½ cup whole milk
½ cup heavy whipping cream, cold
1 pint raspberries
¼ cup powdered sugar, plus more for dusting
2 tablespoons unsalted butter
1. Place rack in center of oven; preheat to 425⁰F. Place a large cast-iron skillet on the rack and allow to preheat inside oven.
2. In a bowl whisk together eggs, flour, granulated sugar, cocoa powder, vanilla extract and salt. Make sure you whisk together until no lumps remain.
3. Slowly whisk in ½ cup whole milk into egg and flour mixture until smooth. Cover and allow to chill in refrigerator for 20 minutes.
4. Meanwhile in a stand mixer with a whisk attachment, whip the cold heavy cream and powdered sugar together until you have soft peaks.
5. In a bowl mash half of the raspberries and gently swirl in whipped cream; keep refrigerated until ready to serve.
6. Remove skillet from oven and add 2 tablespoons butter; swirl butter in skillet to ensure it coats the entire bottom and sides.
7. Pour chilled batter into skillet and immediately return to oven. Cook for 12 – 15 minutes. The batter will go up the edges of the pan and puff.
8. Take skillet out of oven. (Don’t be alarmed when it begins to deflate – that is normal.)
9. Top with raspberry whipped cream, more fresh raspberries and dust with powdered sugar.
* Batter can be made night before to have ready for breakfast the next morning.
* Turn this into an after dinner dessert by serving with vanilla ice cream and a drizzle of melted chocolate.