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