Laura
Arnold
Lara M
Sara Dobson
CibbuanoChocolate cherry clafoutis
May 27th 2008 11:52
Chocolate cherry clafoutis
So in the past I’ve made the original cherry clafoutis, but this time I just felt like a *bit* of a change, so I decided to test out the chocolate version. It is much the same in terms of the texture and cherry goodness, except this time there is that hint of chocolate, which I think really complements the cherries! But what I’ve really come to love most about this dessert is how it is positively one of THE most easy desserts to make and yet, once dusted in icing sugar it looks absolutely divine- as if one has spent hours laboriously at work in the kitchen. The only thing you have to watch out for is that you don’t overcook it (so don’t forget when you put it in the oven). Otherwise, it’s not bad, not bad at all!
Chocolate cherry clafoutis
Ingredients: Melted butter for greasing, 500g fresh cherries pitted or 800g canned pitted Morello cherries well drained, ½ cup plain flour, 2 heaped tbsp cocoa powder, ½ cup caster sugar, 250mL milk, 3 eggs at room temperature, 1 tsp vanilla essence
Steps: Preheat the oven to 180 degrees Celsius. Brush a shallow 1.5-litre ovenproof dish with the melted butter. Arrange the cherries in a single layer over the base of the dish. Sift the flour and cocoa into a large bowl. Add the sugar and stir to combine. Make a well in the centre. Use a balloon whisk to combine the milk, eggs and vanilla essence. Add to the dry ingredients and use a wooden spoon to mix until well combined. Pour evenly over the cherries. Bake in preheated oven for 25-35 minutes or until a skewer inserted into the centre comes out clean (take care not to overcook). Serve immediately with cream or ice-cream
Serves 4-6
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