Tuduu
Cherry and Chocolate Clafoutis

Cherry and Chocolate Clafoutis

@alla-scoperta-dei-sapori

An irresistible summer dessert made with cherries and chocolate.

Difficulty: Medium
Cooking: 30 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Butter50g
  • Cherries500g
  • Flour70g
  • Sugar70g
  • Salta pinch
  • Vanilla essencea teaspoon
  • Milk200mL
  • Eggs4units
  • Maraschino1
  • Powdered sugarto taste

Preparation

  1. STEP 1 OF 12

    Start by melting the butter in the microwave for one minute, let it cool slightly.

  2. STEP 2 OF 12

    Also melt the chocolate in a bain-marie and let it cool slightly.

  3. STEP 3 OF 12

    In the meantime, pit the cherries (I use a rigid straw as shown in this video).

  4. STEP 4 OF 12

    Preheat the oven to 200°C.

  5. STEP 5 OF 12

    Pour the cherries into a 26 cm diameter cake pan.

  6. STEP 6 OF 12

    In a bowl, mix together the flour, sugar, salt, and vanilla essence.

  7. STEP 7 OF 12

    Add the eggs one at a time, alternating with the milk.

  8. STEP 8 OF 12

    Add the liqueur and melted butter.

  9. STEP 9 OF 12

    Pour the mixture over the cherries.

  10. STEP 10 OF 12

    Put the chocolate in a piping bag and spread it over the entire surface of the clafoutis (as you prefer: in stripes, circles, etc.).

  11. STEP 11 OF 12

    Bake for 15 minutes at 200°C, then lower to 180°C and bake for another 25-30 minutes.

  12. STEP 12 OF 12

    Serve the clafoutis once cooled, dusted with powdered sugar.

General Information

Storage notes

Store in the refrigerator.

More information

Serve cold, dusted with powdered sugar. You can also serve it with whipped cream for an extra touch.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)164.59
Carbohydrates (g)21.04
of which Sugars (g)17.45
Fat (g)6.86
of which Saturates (g)3.43
Protein (g)5.59
Fiber (g)0.59
Sale (g)0.1
  • Proteins
    5.59g·16%
  • Carbohydrates
    21.04g·62%
  • Fats
    6.86g·20%
  • Fibers
    0.59g·2%