Pumpkin clafoutis with cocoa

5 servings

60 minutes

Pumpkin clafoutis with cocoa is an exquisite Italian dessert where the tenderness of pumpkin blends with the deep chocolate note of cocoa. The origins of clafoutis trace back to France, but this version gains a warm autumn atmosphere thanks to sweet caramelized pumpkin. The pancake-like batter is light and airy, gently enveloping pieces of pumpkin to create a harmony of flavors. Cocoa adds richness while vanilla sugar provides a light sweet softness. Clafoutis is baked until golden and then dusted with powdered sugar, turning it into a delicate, fragrant dessert perfect for cozy evenings. It’s best served warm to fully appreciate its depth of flavor and texture.

Energy value per serving

• Calories: 220.7
• Proteins: 8.1g
• Fats: 6g
• Carbohydrates: 34.8g

Ingredients

• Water: 25 ml
• Brown sugar: 50 g
• Pumpkin: 200 g
• Chicken egg: 2 pc
• Vanilla sugar: 30 g
• Milk: 300 ml
• Wheat flour with bran: 75 g
• Cocoa powder: 25 g
• Salt: pinch

Cooking steps

1. Bring water with sugar to a boil. Immerse diced peeled pumpkin into the resulting syrup and cook everything together for 5-7 minutes.

   Required ingredients:

   • Water: 25 ml
   • Brown sugar: 50 g
   • Pumpkin: 200 g

2. Beat a couple of room temperature eggs with vanilla sugar, gradually pour in the milk.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Vanilla sugar: 30 g
   • Milk: 300 ml

3. Sift the flour with cocoa separately, add salt. While continuing to beat, incorporate the liquid into the dry mixture. It should result in a smooth pancake batter.

   Required ingredients:

   • Wheat flour with bran: 75 g
   • Cocoa powder: 25 g
   • Salt:  pinch

4. Grease the baking molds with butter/oil. Place sweet pumpkin at the bottom of each, then carefully pour in the liquid batter (it is advisable to leave the top 1.5-2 cm free for slight rising of the dessert).

5. Bake the clafoutis at 190 degrees for about 25 minutes. Serve the dessert warm, lightly dusted with powdered sugar.