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| unfinished Clafoutis |
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| Me sprinkling powdered sugar |
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| Delicious slice of Clafoutis! |
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Silky Smooth Chocolate Cherry Clafoutis
Serves: 6
- 1 pound sweet cherries, stemmed but not pitted
- 3 large eggs
- 1/2 cup granulated organic cane sugar
- 1 pinch fine sea salt
- 1 tablespoon pure vanilla extract
- 1/2 cup all purpose unbleached white flour
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup roughly chopped dark chocolate
- icing sugar/confectioners sugar, for dusting
- salted butter, for greasing
- Preheat the oven to 350 degrees F. Make sure your rack
is centered. Generously grease a 9 inch pie, quiche or round cake pan with
salted butter.
- Place your cherries, washed and dried, in a single
layer in your baking dish.
- Whisk 3 eggs until they are light and frothy in a bowl.
Whisk in the sugar and beat for a minute or so until the sugar has
dissolved. Whisk in vanilla and salt. Mix in your flour and beat
vigorously. You will want the mixture smooth with no lumps. Slowly pour in
your milk and cream and whisk until incorporated.
- Pour your batter into your pan. Drop it a few times on
the counter to release the bubbles inside. Drop the chocolate pieces
around the pan and spread them out evenly. Drop the pan on the counter a
few more times just for fun.
- Bake the clafoutis for 35 to 45 minutes until it is
puffed up and golden brown and when a sharp knife blade inserted into the
centre comes out clean.
- Take out of oven and let rest for a few minutes. When
cool, dust with confectioners sugar and cut into wedges to serve.
- Adapted from a recipe from the foolproof Dorie
Greenspan in her book "Around My French Table."
Why do you leave the pits in the cherries? How do you eat it?
ReplyDeleteNo idea. We did use unpitted cherries.
Delete(Editor's note: The pits in the cherries are supposed to add an almond flavor. We had frozen cherries which we had already pitted. We thawed and drained. It was yummy as made, but you could add almond extract if desired. Some recipes do.)
with a spoon?