Cherry & chocolate clafoutis

print recipe
Cherry and chocolate clafoutis
I've taken this French classic in a slightly different direction with the flavours of black forest gateaux, one of my childhood favourites. There's very little that can go wrong and you can do all of the preparation ahead of time leaving you just to pop it in the oven when the guests arrive.
  • 60g plain flour
  • 120g caster sugar
  • 30g cocoa powder
  • 20g ground almonds
  • 1 pinch sea salt
  • 50ml full fat milk
  • 250ml double cream
  • 3 free-range eggs
  • 75g dark chocolate, at least 70% cocoa solids
  • 300g ripe cherries, pitted
  • 50g caster sugar
  • 3 tbsp kirsch (optional but worth it)
  • 1 tbsp unsalted butter
  • 4 tbsp caster sugar
  • 2 tsp icing sugar
1. Sift the flour into a large mixing bowl then add the remaining dry batter ingredients.2. Mix together the eggs, milk and cream and add to the chocolate flour. Whisk until well incorporated and no lumps remain.3. Slowly melt the chocolate in a glass bowl over a pan of simmering water. Whisk into the batter and leave to rest in the fridge, covered, whilst you prepare the cherries.4. Stir together the fruit, sugar and kirsch then leave for 2 hrs. This will really intensify the flavour of the cherries.5. Preheat the oven to 200˚C. 6. Brush 4 shallow serving dishes (sur-le-plats) with melted butter and dust the insides with caster sugar. Sprinkle in the cherries and fill each dish 2/3 full with the chocolate batter (it will rise during cooking).7. Bake for 18 minutes, then remove from the oven and leave to rest for 10 minutes. Sprinkle with icing sugar and serve with vanilla ice cream.
Prep time: Cook time: Total time: Yield: Serves 4