![chocolate clafoutis [5 ingredients | simple baking]](https://farm5.static.flickr.com/4134/4874484461_f827853736.jpg)
Sorry. Video is not available for this recipe.
[5 ingredients | simple baking]
chocolate clafoutis
From Stonesoup
serves 2
I love a recipe that can easily be multiplied or divided. You can even make this for 1 if you feel the need for something sweet but don’t want a heap of tempting leftovers hanging around.
Most clafoutis are fruit based, certainly all the ones in Julia’s book are. Julia notes that clafoutis are a simple peasant dessert that looks like a tart and is usually eaten hot or warm.
If chocolate isn’t your thing or you feel like something a little more virtuous feel free to play around with cherries, berries, apples, quince, even dates or prunes.
These make a great dinner party dessert because you can prepare the batter in the moulds ahead of time. Just pop them in the oven to cook while you’re eating your main course – too simple.
I did try making these with milk but found them less satisfyingly custardy than the cream version, but by all means substitute in light cream or half-and-half if you’d prefer a more waistline friendly dessert.
These are desserts just made to be served with vanilla ice cream but a simple sprinkling of icing (powdered) sugar would also be lovely.
40g (1 1/2oz) plain (all-purpose) flour
40g (1 1/2oz) brown sugar
2 eggs
1 cup whipping cream (35% milk fat)
50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids)
Preheat oven to 200C (400F).
Grease 2 x 1 cup capacity ramekins or cups with butter or oil.
Combine sugar and flour in a mixing bowl. Add eggs and cream and whisk until combined. Pour batter into the prepared ramekins. Divide chocolate between ramekins.
Bake for 25 – 30 minutes or until clafoutis are puffy and risen like a souffle and deep golden brown.
Serve hot or warm with vanilla icecream.
Add to my Old Favourite Recipes
Leave a Reply