Start by melting the butter for one minute in the microwave, let it cool slightly.
Also melt the chocolate over a double boiler and let it cool slightly.
Meanwhile, remove the pits from the cherries (I use a rigid straw like in this video).
Preheat the oven to 200°.
Pour the cherries into a 26 cm diameter pie dish.
In a bowl, mix together the flour, sugar, salt, and vanilla essence.
Add the eggs one by one, alternating them with the milk.
Add the liqueur and the melted butter.
Pour the mixture over the cherries.
Put the chocolate in a piping bag and distribute it over the entire surface of the clafoutis (as you prefer: in stripes, circles, etc.).
Bake for 15 minutes at 200°, then lower to 180° and bake for another 25-30 minutes.
Serve the clafoutis once cold, dusted with icing sugar.
Store in the refrigerator.
Serve cold, sprinkled with icing sugar. You can also serve it with whipped cream for an extra touch.
Italia
| Energy (kcal) | 130.04 |
| Carbohydrates (g) | 16.12 |
| of which Sugars (g) | 11.82 |
| Fat (g) | 5.56 |
| of which Saturates (g) | 2.81 |
| Protein (g) | 4.28 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.07 |
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