Chocolate Cherry Clafoutis
Clafoutis is a classic French dessert that’s got a few things going for it: it’s easy and quick to make, it looks impressive, and it tastes absolutely delicious. It’s no wonder it’s a classic. Part pudding, part cake, part custard— it’s truly as easy as making pancake batter. This recipe dresses things up a bit and adds dark and decadent chocolate. The traditional fresh cherries are replaced with Luxardo cherries, which are sour marasca cherries that are candied in a cherry juice and sugar syrup. Likewise, feuilletine— thin crushed crepes— are a delicious crunch. Both the Luxardo cherries and the feuilletine can be found in specialty grocery stores or online— but truly anything that gives a bit of crunch is perfect. Rice Krispies, chopped hazelnuts… the only limit is your imagination.
Serves 4
INGREDIENTS
1 cup Luxardo cherries, divided
1 cup whole milk
½ stick unsalted butter, melted
3 large eggs
⅓ cup dark brown sugar
3 tbsp unsweetened cocoa powder
1 tsp cardamom
1 tbsp instant espresso powder
1 tsp pure vanilla extract
1/4 tsp kosher salt
3 oz milk chocolate, grated or finely chopped
⅓ cup feuilletine (optional)
Fleur de sel
METHOD
Preheat oven to 400F with rack in middle position. Butter 4 12.8 oz individual gratin dishes or one shallow 1.5 quart baking dish.
In a large bowl, whisk together milk, butter, eggs, brown sugar, cocoa, espresso powder, cardamom, vanilla, and salt until smooth. Pour into prepared gratin dishes and scatter ¾ cup cherries on top. Bake until set, approximately 35 minutes. Top immediately with milk chocolate and feuilletine. Garnish with remaining cherries and fleur de sel. Serve immediately.
The below contains affiliate links.
Luxardo Maraschino Cherries
Feuilletine Flakes
Apilco Porcelain Au Gratin Bakers