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–+ servings
serving Chocolate Clafoutis cake

Chocolate Clafoutis

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Sandy Coughlin
Course: Dessert
Cuisine: American
A rustic French dessert featuring sweet cherries in a rich chocolate custard batter. This elegant yet easy dessert comes together quickly and is perfect for any occasion!

Ingredients

  • 1 tablespoon unsalted butter, softened
  • ⅓ cup all-purpose flour
  • 2 tablespoons unsweetened natural cocoa powder
  • Pinch of salt
  • 1 cup whole milk
  • ½ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound fresh Bing cherries, stems removed, pitted and kept whole (if using frozen, thaw and drain)
  • 3 ounces bittersweet chocolate, about 60% cacao, cut into ½-inch chunks
  • Whipped cream and/or powdered sugar, serving

Equipment

Instructions

  • Drop 1 tablespoon of butter into a 10-inch cast iron skillet or 8x8 baking dish and leave it out to soften at room temperature while you prepare the rest of the ingredients.
  • Set your oven to 400°F (200°C) so it's fully preheated and ready when you finish assembling the dessert.
  • In a small mixing bowl, stir together the flour, cocoa powder, and salt until they're evenly combined. Set this bowl aside for later.
  • Add the milk, sugar, eggs, and vanilla to your blender. Blend on high for about 20 seconds, until the mixture turns completely smooth and creamy.
  • Sprinkle the dry ingredients into the blender, then pulse just 5 to 7 times - just enough to incorporate everything. A few tiny lumps are totally fine, so don't overmix.
  • Use your fingers or a paper towel to spread the softened butter evenly across the bottom and up the sides of the skillet.
  • Scatter the pitted cherries across the skillet in a single, even layer.
  • Pour the prepared batter gently over the cherries, making sure it spreads to cover them.
  • Sprinkle the chocolate chunks evenly across the surface of the batter.
  • Slide the pan into the center of your preheated oven and bake for about 35 minutes.
  • Check for doneness. The edges should be beautifully puffed and golden, and the center should feel just set with only a slight wobble.
  • Remove the skillet from the oven and let it rest on a cooling rack or trivet for about 15 minutes. Don't worry if the center sinks a little; that's perfectly normal.
  • Spoon the clafoutis into individual bowls or shallow plates.
  • Top each serving with a generous swirl of whipped cream and a light dusting of powdered sugar, if desired.
  • Serve warm and enjoy immediately for the best texture and flavor.

Notes

Sandy’s tips and substitutions:

  • No cherry pitter? No problem! Grab a rounded pastry tip and set it point-side up on your cutting board. Take a cherry, stem side facing down, and press it firmly onto the tip until you feel it hit the pit. Flip the cherry over and do the same from the other end. Now turn it back to the stem side and give it one more push. You'll feel the pit start to give. Use a chopstick to nudge it right out. It may sound a little unconventional, but trust me, it works like magic every time!
  • Using frozen cherries: If using frozen cherries, thaw them completely and drain well before using. Excess moisture can make the clafoutis watery.
  • Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven for the best texture.
  • Chocolate choice: Bittersweet or semi-sweet chocolate both work beautifully. Use whatever you prefer, but just make sure it's good quality, as it's a star ingredient here. Chocolate chips work too, but chunks melt into gorgeous pools of chocolate.
  • Serving temperature: This dessert is irresistible warm from the oven, but it's also delightful at room temperature. Any leftovers can be chilled and enjoyed cold or gently reheated.
  • For homemade whipped cream: Pour 1 cup of cold heavy cream into a mixing bowl (use a stand mixer, hand mixer, or even a sturdy whisk and some elbow grease). Add 2 tablespoons of sugar and whip until stiff peaks form - that's when the cream holds its shape and stands up tall when you lift the beaters. Just be careful not to over-whip, or you'll end up with sweet butter instead of fluffy cream!

Nutrition Facts

Calories: 223kcal, Carbohydrates: 33g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 37mg, Potassium: 281mg, Fiber: 3g, Sugar: 25g, Vitamin A: 224IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 2mg