Cherry chocolate clafoutis
- Serves 4
- Prep time: 15 mins | Cooking time: 20 mins
In France the cherries used in this dish are usually un-stoned, which adds a delicious almondy flavour, though here I have stoned them for easier eating. A shallow quiche dish or similar is ideal for cooking the clafoutis and it’s served straight from the oven when lightly puffed and warm.
Recipe by: Kathy Paterson
Ingredients
1 tbsp butter, melted
1/4 cup Flour
2 tbsp cocoa
6 tbsp caster sugar
4 Eggs
300 mL bottle fresh cream
1/2 cup dark chocolate, melted
1 cup cherries, stoned
Method
Preheat the oven to 200°C.
Brush a shallow 4 cup-capacity ceramic or glass ovenproof dish with the melted butter.
Sift the flour, cocoa and sugar into a large bowl.
In a separate bowl, whisk the eggs and cream together until just combined. Add to the flour mixture and stir lightly, adding the melted chocolate at the end.
Pour the batter in to the prepared dish and scatter over the cherries.
Bake in the preheated oven for 15-20 minutes until the centre is just a little wobbly.
Serve warm with ice-cream.