Chocolate Dutch Baby

Arrange a rack in center of oven; preheat to 425°. Place a dry medium skillet on rack to preheat.

Whisk 3 eggs, ⅓ cup flour, ¼ cup sugar, 3 Tbsp. cocoa powder, and ¾ tsp. salt in a medium bowl until smooth.

Whisking constantly, slowly stream ½ cup milk into egg mixture. Cover with plastic and let batter rest 15 minutes.

Meanwhile, chop 1 oz. chocolate and transfer to a small saucepan. Add ¼ cup cream and cook over low heat, whisking often, until chocolate is melted and mixture is completely smooth; season with a pinch of salt. Keep warm over low heat.

Remove skillet from oven and add 1 Tbsp. butter; swirl skillet to melt, making sure to coat entire bottom and sides of skillet.

Give batter a quick whisk to reincorporate, then pour into skillet. Quickly transfer to oven, taking care because the handle is hot.

Cook until pancake is dramatically puffed and edges are curling inward toward center but center is still moist, 10–12 minutes. Remove skillet from oven (watch for that handle again) and let rest about 2 minutes. The pancake will immediately begin to fall, but that’s normal. Meanwhile, pull ice cream out of freezer to let it soften slightly.

Top with 2 scoops ice cream and drizzle with warm chocolate sauce; serve warm.