Monday, May 31st, 2010

Chocolate Cherry Clafoutis

All Images © Katie Quinn Davies

This is a recipe for Chocolate Cherry Calfoutis which I found on the web, it’s originally from a Julia Child cookbook (Mastering the Art of French Cooking, Vol. 1) and super easy to make, actually it’s one of the quickest desserts I’ve ever made, you can literally throw it together in less than ten minutes… The weather here in Sydney at the moment is miserable, it’s warm but doesn’t seem to have stopped raining for days, this is a nice ‘winter dish’ – albeit cherries are usually not in season until the summer months so when they’re not around or hard to get imported ones like I used, tinned or frozen ones can be substituted.

Firstly heat your oven to 180˚C/350˚F and grease either one single 10-inch flan/pie dish, heavy cast iron skillet/frying pan. Or six-eight individual flan dishes.

Pit, de-stem and halve approx. 3 large handful of cherries. If you prefer, keep the cherries whole but I find visually the dish looks better with the cherries halved. Arrange in the dish cut-side facing upwards. At this stage, an optional extra is to include a handful of chocolate chips in with the cherries.

Into a blender put the following, it doesn’t matter in which order;

1/2 cup of plain flour, sifted

1/4 cup of good cocoa powder, sifted

A pinch of salt

2/3 cup of caster sugar

1.25 cups of milk

1 tsp vanilla extract

3 x room temp eggs

 

Whizz it all together and once thoroughly combined, pour carefully over the pitted cherries. Sprinkle a handful of caster sugar on top and bake in the oven for approx. 1 hour.

The clafoutis normally rises but I found with mine, it soon collapses once taken out of the oven after ten minutes or so (I really didn’t know about this initially and was rather ticked off when this started to happen as I wanted to photograph the thing!). It’s best to serve and eat the clafoutis warm with a little powdered sugar on top and cream on the side.

This can also be made with plums, pears, peaches or any stone fruit you like.

10 Responses to “Chocolate Cherry Clafoutis”

  1. May 31, 2010 at 4:28 am

    Gosh what an incredibly beautiful looking dessert (and how incredibly annoying that cherries aren’t in season at the moment! .. I suppose plums might have to do, if I want to make this :) )

  2. May 31, 2010 at 4:36 am

    Many thanks Y. I had to search high and low for cherries here in Sydney and then oddly found them in my local mainstream supermarket (go figure – was the last place I expected to find them…!), the are not in season here but the ones they had were Californian I think. I am going to make (well attempt to) a HUGE black forest gateau on Friday for a dinner party I’m having next Saturday, I’ve been yapping on about making it on my blog so was delighted when I found the cherries yesterday. Plums will work just as well and will look really good too. Plum work brilliantly also if you put them onto an almond frangipane mixture and that in turn onto puff pastry, I did a recipe on here a while back using rhubarb but plums are really well paired with that dish too.

  3. May 31, 2010 at 4:44 am

    Hello Katie, I want to congratulate you on the very nice food photography and blog; we share the same passion and career and I can definitely see all the effort you are putting in this.
    I’ll keep reading
    Cheers, Dario

  4. June 1, 2010 at 12:37 am

    Lovely pics and as it happens, I just made Cherry Clafoutis too :) ) so simple and perfect, isn’t it?!

  5. June 10, 2010 at 7:36 pm

    It looks lovely…..I have cherries int he fridge….shall I. Lovely photos too

  6. August 26, 2010 at 1:59 pm

    Charming in every way. I have MTAFC and would love to make this. Cherry season is done with here, but I have some frozen, and some brandied in the fridge. Your photographs are full of depth & character… Inspiring!

  7. August 26, 2010 at 2:01 pm

    Did you say plums would work well too? I have a last stash in the fridge… Sigh, this is certainly tempting!

  8. June 11, 2011 at 5:30 pm

    I think I coulkd really enjoy this fab dessert. Cherries and chocolate sound soooo good.

  9. Anonymous
    August 4, 2011 at 9:31 pm

    Here what i found -> vision correction

  10. June 18, 2014 at 1:10 am

    Even it’s late spring season here now, it’s rather cold and rainy, especially today. This rustic fruit dessert is just perfect and it turned out so well when I made it just few days ago. Thank you Katie for this super easy, beautiful dessert.

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