Chocolate Cherry Clafouti

A warm and delicious baked custard with flavors borrowed from Black Forest cake.


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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

Preheat oven to 325 degrees.
Butter or spray six 1-cup custard cups or ramekins.

  1. Divide the cherries among the cups.
  2. In a medium bowl sift the flour, cocoa, salt and sugar.
  3. Gradually beat in the eggs, two at time, alternating with the half-and-half; continue beating until just mixed.
  4. Pour the batter evenly over the cherries in each cup.
  5. Bake for 35 minutes or until the clafoutis are puffed and set in the center.
  6. Spoon a bit of kirsch into each cup, if desired, and let cool just until warm. They will sink slightly.
  7. Serve warm with a dollop of whipped cream and chocolate curls.


Preparation Time: 
about 1 hour.