Chocolate cherry clafoutis

Chocolate cherry clafoutis

From
Posh Eggs
Serves
2
Prep
45 mins
Photographer
Louise Hagger

Clafoutis is a simple batter pudding. Here, I’ve added chocolate, which goes beautifully with cherries, but you can change the fruit according to what’s in season.

Ingredients

Quantity Ingredient
200g cherries, pitted
55g jarred black cherries in kirsch
1 1/2 tablespoons kirsch
50g caster sugar
10g melted butter, plus extra to grease
demerara sugar, to sprinkle
1 large egg
1 large egg yolk
pinch fine sea salt
25g plain flour
1 tablespoon dark cocoa powder
140ml jersey or regular full-fat milk
25g finely chopped dark chocolate, 70% cocoa solids
icing sugar, to dust
creme fraiche, to serve

Method

  1. Squeeze the cherries a little to burst their skins and put in a dish with the jarred cherries, kirsch and 20 g of the caster sugar. Set aside for 1 hour to macerate, stirring occasionally.
  2. Preheat oven to 200°C. Grease the inside of a 20 cm ovenproof dish with butter and sprinkle with demerara sugar.
  3. Whisk the egg, yolk, remaining caster sugar and the salt together in a bowl for 5 minutes, until pale and thickened. In a separate bowl, mix the flour and cocoa together, then sift over the egg mixture and fold through. Add the milk, melted butter, chopped chocolate, macerated cherries and their juices, and gently fold in.
  4. Pour into the buttered dish and bake for 25–30 minutes, or until golden and firm on top. Dust with icing sugar and serve warm with crème fraîche.
Tags:
eggs
breakfast
lunch
dinner
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