Chocolate clafoutis with cherries and lemon zest
8 servings
80 minutes
Chocolate clafoutis with cherries and lemon zest is an exquisite French dessert that combines the rich flavor of cocoa with the fresh tartness of cherries. Clafoutis originates from Limousin, traditionally made with cherries but has since gained many variations. The airy batter, reminiscent of pancake batter, bakes alongside juicy berries to create a delicate texture and depth of flavor. Lemon zest adds a subtle citrus note that enhances the chocolate base. This dessert pairs perfectly with a cup of strong coffee or chilled dessert wine, and its presentation with powdered sugar makes it visually appealing. Clafoutis can be served warm or cooled, allowing the flavors to fully unfold and providing enjoyment with every bite.
1
Add eggs to the lemon zest and mix. Then add all other ingredients: flour, cocoa, eggs, sugar, milk. Mix thoroughly with a mixer. The result will be a very liquid batter similar to pancake batter. Don't be afraid - that's how it should be.
- Lemon zest: 1 piece
- Chicken egg: 3 pieces
- Wheat flour: 80 g
- Cocoa powder: 50 g
- Sugar: 120 g
- Milk: 300 ml
2
Take a small mold (about 16 cm), grease it with butter and place pitted cherries inside. If using frozen berries, make sure to thaw them and drain the juice. Carefully pour the batter into the mold. The berries will rise during baking.
- Butter: 1 teaspoon
- Cherries: 1 glass
3
Bake the clafoutis for about 45-50 minutes at 180 °C. Check readiness with a wooden skewer - it should come out dry. Let the dessert cool slightly in the mold, then remove it. You can sprinkle powdered sugar on top and decorate with fresh berries.
- Powdered sugar: 2 teaspoons