Clafoutis with plums and chocolate
6 servings
75 minutes
Plum and chocolate clafoutis is a refined French delicacy that combines tender batter with vibrant fruit flavor and rich chocolate aroma. This dish has its roots in traditional cherry clafoutis from the Limousin region, but in this version, plums and armagnac give it a special depth. The light tartness of the plums harmonizes beautifully with the sweetness of the batter, while the bitter chocolate adds noble notes. The warm pastry, soft inside and slightly baked on top, pairs perfectly with a cup of aromatic coffee or dessert wine. This dessert is suitable for both cozy family tea times and elegant dinners, finishing the meal with French charm.
1
Cut black or red plums into wedges (quarters or eighths depending on size) and soak in a mixture of armagnac and sugar (1 tablespoon) for 15 minutes.
- Plums: 500 g
- Armagnac: 3 tablespoons
- Sugar: 0.5 glass
2
Melt butter and chocolate in separate containers in a water bath.
- Butter: 3 tablespoons
- Dark chocolate: 100 g
3
Lightly grease the walls of the baking dish with a brush. Use a slotted spoon to transfer the plums to the prepared dish.
4
Pour the remaining plum juice with armagnac into a mixer and mix with eggs.
- Armagnac: 3 tablespoons
- Chicken egg: 4 pieces
5
Then add milk, melted butter, chocolate, almond extract, and vanilla to the mixer and mix again.
- Milk: 1 glass
- Butter: 3 tablespoons
- Dark chocolate: 100 g
- Almond extract: 0.1 teaspoon
- Vanilla extract: 0.5 teaspoon
6
Add flour, salt, and half a cup of sugar to the liquid and continue mixing in the mixer until smooth.
- Wheat flour: 0.5 glass
- Salt: 0.3 teaspoon
- Sugar: 0.5 glass
7
Cover the plums with flour mixture and send to an oven preheated to 190 degrees. Bake for about 35 minutes. After the oven, let cool for 15 minutes, sprinkle with powdered sugar, and serve.
- Powdered sugar: 1 teaspoon