Chocolate Cherry Clafoutis

Chocolate Cherry Clafoutis. A cocoa custard-style baked dessert studded with drained cherries in a shallow dish. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A spoonable chocolate-and-fruit bake

Clafoutis is a shallow batter baked around fruit. This version uses cocoa and drained cherries for a custardy dessert distinct from a layered chocolate cake.

The frozen-cherry option makes the concept usable outside summer, but its moisture and effect on the set require a trial.

Drain the cherries

Thaw and drain unsweetened pitted cherries before they go into the buttered dish. Excess juice could make the center wet and dilute the cocoa batter.

Check for pits even when the package says pitted. A pit hidden in a soft custard is a serving hazard.

Ingredients for 6 portions

Step-by-step method

1. Heat oven to 350°F and butter an eight-inch shallow baking dish. Drain 2 cups thawed pitted cherries well and scatter evenly in the dish.
2. Whisk three eggs with 1 cup milk, 1/2 cup sugar, 1/2 cup flour, 1/4 cup sifted cocoa, 1 tsp vanilla and 1/8 tsp salt until smooth. Pour gently around the cherries.
3. Bake approximately 35–40 minutes until edges puff, center is set and the egg-containing center reaches at least 160°F on a thermometer. A moist custard texture is intended, not raw batter.
4. Cool about 20 minutes, then divide into six provisional portions. Record cherry moisture, cocoa balance and center temperature/texture in a trial.

Whisk a smooth cocoa batter

Sift cocoa to reduce lumps, then whisk it with eggs, milk, sugar, flour, vanilla and salt. Pour around rather than pile batter onto the fruit.

This is not a soufflé. Some puff at the rim is normal, but the center should set rather than stay runny.

Bake the egg center

Look for a set center and verify 160°F, the FDA egg-dish endpoint. Temperature and cocoa custard texture should be recorded together.

A deeper dish changes the bake; use the specified shallow eight-inch dish until the trial establishes alternatives.

Serve and store

Allow twenty minutes cooling before dividing. It can be served modestly warm, with no added topping required.

Refrigerate leftovers promptly. A precise storage-quality or freezing claim is not established for this fruit custard.

Clafoutis questions

Can I use frozen cherries?

Yes, thaw and drain the unsweetened fruit first.

Are cherry pits left in?

No. The recipe explicitly calls for pitted fruit.

Is it a chocolate cake?

No. A shallow egg-and-milk batter gives a soft custard-style set.

Further reading and related Chefly recipes: Quichentell chocolate cherry clafoutis; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Chocolate Cherry Clafoutis. Category: Desserts. 6 portions. Prep approximately 20 minutes; cooking approximately 40 minutes; additional cooling/chilling approximately 20 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 2 cups Pitted cherries, thawed and drained; 3 eggs Large eggs; 1 cup Whole milk; 1/2 cup Granulated sugar; 1/2 cup All-purpose flour; 1/4 cup Unsweetened cocoa powder; 1 teaspoon Vanilla extract; 1/8 teaspoon Fine salt; 1 tablespoon Unsalted butter.

Instructions: Heat oven to 350°F and butter an eight-inch shallow baking dish. Drain 2 cups thawed pitted cherries well and scatter evenly in the dish. Whisk three eggs with 1 cup milk, 1/2 cup sugar, 1/2 cup flour, 1/4 cup sifted cocoa, 1 tsp vanilla and 1/8 tsp salt until smooth. Pour gently around the cherries. Bake approximately 35–40 minutes until edges puff, center is set and the egg-containing center reaches at least 160°F on a thermometer. A moist custard texture is intended, not raw batter. Cool about 20 minutes, then divide into six provisional portions. Record cherry moisture, cocoa balance and center temperature/texture in a trial.

Allergens: Egg; Wheat; Milk. Review packaged ingredients and cross-contact before serving.

Chocolate Cherry Clafoutis

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• Author: Leo Bennett
• Total Time: 80 minutes
• Yield: 6 servings 1x

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Description

One shallow eight-inch chocolate-cherry clafoutis, cut into six portions.

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Ingredients

Scale 1x2x3x

• 2 cups Pitted cherries, thawed and drained
• 3 eggs Large eggs
• 1 cup Whole milk
• 1/2 cup Granulated sugar
• 1/2 cup All-purpose flour
• 1/4 cup Unsweetened cocoa powder
• 1 teaspoon Vanilla extract
• 1/8 teaspoon Fine salt
• 1 tablespoon Unsalted butter

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Instructions

1. Heat oven to 350°F and butter an eight-inch shallow baking dish. Drain 2 cups thawed pitted cherries well and scatter evenly in the dish.
2. Whisk three eggs with 1 cup milk, 1/2 cup sugar, 1/2 cup flour, 1/4 cup sifted cocoa, 1 tsp vanilla and 1/8 tsp salt until smooth. Pour gently around the cherries.
3. Bake approximately 35–40 minutes until edges puff, center is set and the egg-containing center reaches at least 160°F on a thermometer. A moist custard texture is intended, not raw batter.
4. Cool about 20 minutes, then divide into six provisional portions. Record cherry moisture, cocoa balance and center temperature/texture in a trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: 35–40-minute bake and 20-minute cool; preheat excluded.

• Prep Time: 20 minutes
• Chilling, resting or cooling: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts

Nutrition

• Serving Size: One sixth of the dish