Cherry and Chocolate Clafoutis

Cherry and Dark Chocolate Clafoutis Recipe

Ingredients

300g cherries*

300ml milk

3 free range eggs

80g caster sugar

120g plain flour

75g cream

20g melted unsalted butter

50g chopped dark chocolate (70% cocoa minimum)

For greasing and dusting: 5g unsalted butter, 2 tbsp caster sugar

1. Preheat the oven to 200ºC (180ºC).

Grease a baking dish (about 20x25cm) with the 5g of butter, dust with 2 tablespoons of sugar. Tap the excess out and put the dish in the fridge while you make the cake batter.

2. Pour the milk in a small saucepan and put over a medium heat. Bring to the boil and set aside.

Beat the eggs with the sugar in a large bowl. Pour the flours and whisk them in delicately.

Add the hot milk while whisking constantly.

Mix in the cream and melted butter until you get a smooth batter.

3. Spread the cherries in the baking dish. Pour the batter over the fruits. Sprinkle in the chopped dark chocolate.

Put the dish on the middle shelf of the oven and bake for 30 minutes (check with a skewer or a sharp knife blade that it is cooked through, it should come out clean).

I like to sprinkle some fine caster sugar over the cake when it is just out of the oven for a light crusty top feel. I let the clafoutis cool down in the dish and then cut out small square pieces to serve. It can be served lukewarm but I personally prefer it completely cooled down and eaten on its own (I am not fond of cream or ice cream with it).

Note: * I used full cherries here as the flavour released by the pits make this dessert even better. If you are not comfortable with this idea, please use pitted cherries. And when I feel like a cherry clafoutis in the middle of Winter, I use a can of pitted dark cherries (drain the juice and use it for a hot drink or cocktail).

Bon appétit!