A specialty of Limousin region of France, clafoutis is a light dessert similar to a flan or baked custard. Traditionally made using local griottes or sour morello cherries but you’ll come across many other versions using different fruits. When made with fruits other than cherries the dish is called a “flaugnarde” but the name “claufoutis” is more widely used.
I first made a clafoutis following a recipe by my dear friend Inci. The recipe she shares on her blog www.incitadinda.com is very similar to a classic one but made with sweet cherries. It is a delightful dessert and ever so simple, you’ll make it again and again.
Chocolate and cherry is a combination we love so much in my family and one that I use a lot in my baking. I thought a clafoutis was another perfect dessert to showcase this match made in heaven. I came across some recipes on the internet but then decided to adapt Inci’s recipe with a few changes I made along the way. I added some cocoa powder to the batter so upped the sugar a little too. Then in the heat of the moment I scattered some chocolate chunks over the fruit :):) Spooned straight from the dish while still warm is how I recommend you eat it. It’s so yummy that you shouldn’t be alone as you might not be able to stop yourself before the whole thing is gone :):)
The savoury versions are also very popular. I especially want to try a couple of recipes shared by my dear friend Mujgan using spinach and courgettes. You can find the recipes on her blog www.chezmaman.com.tr
Another thing that I want to mention is that a traditional clafoutis is made using whole, unpitted cherries. When heated the pits release a chemical which gives a almondy taste to the dish. I personally never tried to make it this way, thinking it might be a bit unpleasant biting into one.
- 3 eggs
- 130 gr sugar
- 60 gr flour
- 30 gr cocoa
- 150 ml milk
- 200 ml cream
- 200 gr sour cherries
- 200 gr sweet cherries
- pinch of salt
- 1 tsp vanilla extract
- 50 gr chocolate
- butter
- Preheat the oven to 180 C (350 F) and butter your dish. I used a 15x24 cm (6x9 inches) rectangular dish. You can also use a 9-10 inch round dish.
- Place pitted cherries in the dish and scatter over the chocolate chunks.
- Whisk eggs with the sugar, vanilla extract, milk, cream and a pinch of salt.
- Mix the flour and cocoa in a separate bowl and sift into the egg mixture. Whisk until smooth.
- Pour the mixture over the fruit.
- Bake 40-45 minutes until nicely puffed.
- Serve warm dusted with icing sugar.
You can use frozen fruits.
You can first soak the cherries in kirsch.
It will puff up in the oven but deflate once you take it out. Don't think you've done something wrong, that's normal.
You can be really naughty and scatter some more chocolate chunks as you take it out of the oven :):)