Chocolate Raspberry Clafoutis
Whipping the eggs for this clafoutis gives it a wonderful texture, closer to a soufflé. Be careful not to overcook. The contrast with raspberries is perfect, but bananas, strawberries and even pears are great alternatives as well. Spice up the chocolate base with orange zest, or even a pinch of chili powder.
Ingredients
- 2 cups whipping cream
- 4 ounces dark chocolate, chopped
- 2 eggs
- 1 egg yolk
- ½ cup brown sugar
- ½ cup flour
- 1 tablespoon cocoa powder
- Pinch of salt
- 3 ounces whole milk
- Butter and sugar for the baking dish
- 2 cups raspberries
Instructions
- Preheat oven to 350º F.
- In a small saucepan, warm cream, add chocolate, stir to melt. Allow to cool to room temperature.
- Using a mixer, whisk eggs, egg yolk and sugar with the chocolate-cream until light and thick, about 4 minutes; the mixture should triple in volume.
- Sift in flour, cocoa powder and salt. Add milk and mix.
- Butter and sugar a round 9-inch ovenproof dish, pour in batter and arrange raspberries on top.
- Bake for 15 minutes or until barely set. Serve warm.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
