Chef Rob Feenie
Nothing’s more French than the clafoutis, and this version ups the flavour ante with chocolate, so it is best enjoyed warm.
Cherry Chocolate Clafoutis
Ingredients
- 1 cup (250 mL) pitted and quartered cherries
- 1 Tbsp (15 mL) Kirsch
- 2 free-range, organic eggs
- 2 egg yolks
- 1/3 cup (30 mL) organic sugar
- 3 oz (85 g) 66% organic dark or bittersweet chocolate, melted
- 1 cup (250 mL) milk
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) ground almonds
- 3 Tbsp (45 mL) all-purpose flour
- 1 Tbsp (15 mL) cocoa powder
- 2 vanilla beans, pulp only
- 3 oz (85 g) 66% organic dark or bittersweet chocolate, chopped
- Whipped cream for garnish
Directions
01
Preheat oven to 350 F (180C).
02
Butter and lightly sugar six shallow ramekins or creu0300me bruu0302leu0301 dishes, 6 inches (15 cm) in diameter. Place cherries and Kirsch in bowl.
03
Place eggs, egg yolks, and sugar in a kitchen mixer with a whisk attachment and mix until smooth. Mix in melted chocolate. Slowly add and mix in milk and cream. Fold ground almonds, flour, cocoa, and vanilla into batter.
04
Divide cherries and Kirsch among the ramekins, then add chocolate pieces. Fill ramekins to the top with batter, about 1/4 cup (60 mL) per dish. Bake in oven for about 15 minutes, or until cake is done (a toothpick inserted in the centre comes out clean).
05
Place each ramekin on a plate and garnish with either whipping cream, frozen yogurt, or ice cream.
