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Dark Chocolate and Cherry Clafoutis

Serves: Makes 6 to 8 servings

Ingredients:

  • Batter:
  • 3 large eggs
  • 1 cup whole milk or heavy whipping cream
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • ⅔ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter, for greasing dish

  • Cherry Filling:
  • 1½ pounds (about 3 cups) fresh cherries, pitted, or 2 (10- to 12-ounce) packages frozen cherries, thawed
  • ¼ cup granulated sugar
  • 3 tablespoons amaretto or other almond liqueur

  • 4 ounces bittersweet chocolate, coarsely chopped
  • Whipped cream, for garnish
  • Mint leaves, for garnish


Procedures:

This simple and traditional country dessert originated in the Limousin region of France and typically has a soft and moist texture, in between a cake and a custard. Use fresh berries in season or frozen ones year-round. You can also use raspberries, apples, or peaches, depending on the season and your preference.

Preheat the oven to 400°F and place a rack in the center. Place an 11- x 7- x 2-inch baking pan in the oven.

Place the eggs, milk, melted butter, vanilla extract, flour, ½ cup sugar and salt in the bowl of a food processor fitted with a metal blade or a blender. Process until completely smooth. Set aside.

Carefully remove hot baking pan from the oven and add 1 tablespoon butter, swirling the pan to coat the bottom. Place pan back in oven to continue heating.

In a large saucepan over medium heat, add cherries and any juices, ¼ cup sugar and amaretto, stirring to combine. Cook until sugar dissolves and cherries are heated through, about 5 to 7 minutes.

Carefully remove the hot baking dish from the oven and immediately pour in half of the batter. Quickly pour the warm cherry mixture evenly over the batter. Pour the remaining batter evenly over the cherries. Sprinkle the chopped chocolate over the batter and place pan in oven. Bake until the clafoutis is golden and set in the middle, about 30 to 35 minutes.

Remove pan from oven and allow claufoutis to cool slightly. Serve warm, scooped onto serving plates and garnished with whipped cream and mint.

by Joel Gamoran, Sur La Table National Chef

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