Chocolate Cherry Clafouti Recipe
A warm and delicious baked custard with flavors borrowed from Black Forest cake.
Ingredients
| 1 | 16-ounce bag | frozen pitted sweet (Bing) cherries, thawed and drained |
| 1/4 | cup | flour |
| 1/4 | cup | Dutch process cocoa |
| 1/8 | teaspoon | salt |
| 1/2 | cup | sugar |
| 4 | eggs | |
| 1 | cup | half-and-half |
| 2–3 | tablespoons | kirsch or brandy, optional |
| ~ | lightly sweetened whipped cream, for garnish | |
| ~ | chocolate curls, optional |
Directions
Preheat oven to 325 degrees.
Butter or spray six 1-cup custard cups or ramekins.
- Divide the cherries among the cups.
- In a medium bowl sift the flour, cocoa, salt and sugar.
- Gradually beat in the eggs, two at time, alternating with the half-and-half; continue beating until just mixed.
- Pour the batter evenly over the cherries in each cup.
- Bake for 35 minutes or until the clafoutis are puffed and set in the center.
- Spoon a bit of kirsch into each cup, if desired, and let cool just until warm. They will sink slightly.
- Serve warm with a dollop of whipped cream and chocolate curls.
Preparation Time:
about 1 hour.
