• Sam Burgess

Midnight Dutch Baby with Strawberry “Roses”

Updated: Jan 29

Treat the witches & goblins in your life right with a puffy and sweet dutch baby! It gets its pitch-black color from natural activated charcoal. It is fun to watch the dark batter puff and grow while in the hot oven, and the strawberry “roses” are great to dress up fresh fruit!

Makes: 4-6 servings


  • ½ cup all-purpose flour

  • 2 tablespoons activated charcoal or black cocoa

  • 1 cup whole or 2% milk

  • 4 large eggs

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon kosher salt

  • 4 tablespoons unsalted butter, divided

  • 1 lb fresh strawberries, rinsed, divided

  • Powdered sugar, maple syrup, and jam, for serving

  • Whipped cream, for serving


  1. In a blender or food processor, place the flour, activated charcoal or black cocoa, milk, eggs, sugar, vanilla, and salt. Blend for 10 seconds, scrape down the sides, then blend for another 10 seconds. It should look liquid-y and loose. Let the batter rest 20 minutes so the flour can hydrate.

  2. Meanwhile, place a 10” cast iron pan in the oven and preheat to 425F degrees. Using a Forge To Table Paring knife, chop a few of the strawberries until you have 1 cup of chopped berries. Set aside.

  3. Once the batter has rested, carefully remove the hot pan from the oven and melt half (2 tablespoons) of the butter, swirling as needed. Add chopped strawberries and gently stir before returning to the oven and roast for 5 minutes.

  4. Carefully remove the pan from the oven, and melt remaining (2 tablespoons) butter. Pour batter into the hot pan and let coat the entire bottom, tilting as needed. Place back into the oven until puffy and slightly darker on the edges, about 20-23 minutes.

  5. While it is baking, prepare remaining strawberries into “roses” by slicing the green bottoms off and standing upright. Using a Forge To Table paring knife, start making small cuts into the base of the strawberry, about 4 all the way around the bottom. Flare them out by tilting the knife away from the strawberry, but be careful to not cut the ‘petals’ off. Make a few more cuts going up the strawberry and flare out, eventually slicing the tip off the strawberry, giving it a rosebud appearance. Repeat with remaining fruit and reserve.

  6. Once the dutch baby is done, remove from the oven, and serve in the pan or on a separate plate. Divide into 4 or 6 pieces, dust with powdered sugar, dollop with whipped cream, and finally your strawberry “roses”. Enjoy warm!

Chef’s Notes:

  • Activated charcoal is known to naturally purify blood, but anyone taking supplements or medication should consult a doctor or research if they should ingest activated charcoal.

  • If you don’t have a cast iron pan, a large oven-safe skillet works in substitute.

Recipe by Sam Burgess

Forge To Table

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