Decadent Dark Chocolate Cherry Clafoutis
A rich and velvety French dessert combining bittersweet dark chocolate and juicy cherries, perfect for cozy evenings or special occasions with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 4 ounces (115 grams) dark chocolate (70% cacao recommended), chopped finely
- 1 ½ cups (225 grams) fresh or frozen cherries, pitted
- ½ cup (65 grams) all-purpose flour, sifted
- ⅓ cup (65 grams) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk (can substitute almond milk for dairy-free)
- 2 tablespoons (30 grams) unsalted butter, melted plus extra for greasing
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: splash of kirsch, brandy, or rum
- Optional: sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add flavor.
- Prepare the cherries: If using fresh cherries, pit and halve them. If frozen, rinse briefly under cold water and pat dry. Set aside about 1 ½ cups (225 grams).
- Melt the dark chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth. Let it cool slightly—warm but not hot.
- In a mixing bowl, whisk together the flour, sugar, and salt.
- In a separate large bowl, beat the eggs until frothy. Add the milk, melted butter, vanilla extract, and the cooled chocolate. Whisk gently to combine until smooth and velvety.
- Gradually add the dry ingredients to the wet mixture. Whisk just until smooth and no lumps remain. The batter should be slightly thinner than pancake batter.
- Fold in the cherries carefully, saving a few to scatter on top for presentation.
- Pour the batter into your prepared baking dish. Smooth the top and sprinkle the reserved cherries over the surface.
- Bake for 35-40 minutes. The clafoutis will puff up and develop a slight golden crust. The center should still jiggle gently when shaken.
- Remove from the oven and let cool for 15 minutes. It will settle and the texture becomes beautifully silky.
- Serve warm or at room temperature. Dust with powdered sugar or a dollop of whipped cream if desired.
Notes
Do not overbake; the center should jiggle slightly when done. Use room temperature eggs and milk for smooth batter. Gently melt chocolate to avoid graininess. Butter the baking dish well to prevent sticking and ensure even browning. Optional additions include a splash of kirsch or brandy, sliced almonds for crunch, or cinnamon/orange zest for warmth. For gluten-free, substitute all-purpose flour with almond or oat flour. For dairy-free, use almond or oat milk and dairy-free butter.
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 280
- Sugar: 22
- Fat: 15
- Carbohydrates: 30
- Protein: 6
Keywords: dark chocolate, cherry, clafoutis, French dessert, easy dessert, chocolate cherry dessert, custard cake, gluten-free option