Ingredients
Main Ingredients
Instructions
Step 1
Begin by *mixing the eggs* and sugar in a bowl until they are well combined. Grate the zest of half a lemon using a fine grater and add it to the mixture.
Sift the cocoa powder and flour into the mixture to ensure there are no lumps. Gradually *pour in the milk* while stirring continuously until you achieve a smooth, liquid batter similar in consistency to pancake batter.
Step 2
*Preheat your oven* to 180°C (355°F). Generously butter a baking dish to prevent the clafoutis from sticking. Arrange the cherries evenly over the base of the dish.
Step 3
*Pour the prepared batter* over the cherries, ensuring they are evenly covered. Place the dish in the preheated oven.
Bake for 30-40 minutes or until the clafoutis is set and a toothpick inserted in the center comes out dry. Allow to cool slightly before serving.
Servings
Transforming a simple **clafoutis** into a masterpiece is all about presentation and pairing. Serve each slice warm with a generous dollop of freshly whipped cream on top. The cream’s cold, airy texture contrasts beautifully with the warm, melt-in-your-mouth center of the clafoutis.
Want to add a touch of sophistication? 🍸 Pair it with a glass of cherry or raspberry liqueur. The fruity notes play off the cherries in the clafoutis, enhancing the overall flavor profile. For a non-alcoholic option, a tall glass of chilled cherry lemonade will do wonders.
Looking for those breakfast vibes? Enjoy a slice of **chocolate cherry clafoutis** alongside a steaming cup of rich espresso or a frothy cappuccino ☕️. This unexpected pairing turns a dessert into a luxurious breakfast treat!
Equipment
Use a non-stick baking dish to ensure easy removal of your clafoutis. Grease it with butter for added flavor and to prevent sticking.
Essential for incorporating the cocoa and flour smoothly into the mix, ensuring a lump-free batter.
A set of mixing bowls will help you organize your ingredients and streamline the preparation process.
A whisk will blend the ingredients into a silky-smooth batter, giving you the perfect consistency.
Variations
Imagine this delightful clafoutis without the gluten! 🌿 Replace the regular flour with **almond flour** for a nutty twist and gluten-free finish. Ensure to use fine almond flour for a smoother texture.
For a vegan spin 🌱, switch out the milk for almond or oat milk and replace eggs with a **chia seed gel**. Simply mix 1 tablespoon of chia seeds with 2.5 tablespoons of water per egg and let it sit until it gels. This will not only bind your ingredients but also add a subtle nuttiness.
Faq
- What if I don't have fresh cherries?
You can use frozen cherries, just make sure to thaw and drain them well before adding to the batter.
- Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours ahead. Keep it refrigerated until you’re ready to bake.
- How do I know when my clafoutis is done?
The clafoutis is done when a skewer inserted into the center comes out clean and the top is lightly golden.
- What's the best way to store leftovers?
Store leftover clafoutis in an airtight container in the refrigerator. It will keep well for up to 3 days.
- Can I add other fruits to the clafoutis?
Absolutely! Feel free to experiment with raspberries or even sliced peaches for a summery twist.
- Is it possible to reduce the sugar content?
You can reduce the sugar by up to half or use a sugar substitute, but it may slightly alter the texture and sweetness.