Decadent Dark Chocolate Cherry Clafoutis
A classic French dessert with a rich twist of dark chocolate folded into a custard batter studded with tart cherries. Simple, elegant, and comforting, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups (300g) fresh cherries, pitted (Bing cherries preferred; frozen cherries thawed and dried work too)
- 3.5 oz (100g) dark chocolate, chopped (Valrhona or Ghirardelli recommended)
- 3 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (65g) all-purpose flour (or almond flour for gluten-free)
- 1 cup (240ml) whole milk, room temperature (can substitute oat or almond milk for dairy-free)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon (14g) unsalted butter, for greasing the baking dish
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Butter your 9-inch baking dish thoroughly.
- Pit about 2 cups (300g) of fresh cherries and spread them evenly in the bottom of the buttered dish. If using frozen cherries, ensure they are dry.
- Roughly chop 3.5 oz (100g) of dark chocolate into small chunks and scatter over the cherries.
- In a large bowl, whisk 3 large eggs with 1/2 cup (100g) granulated sugar until pale and slightly thickened, about 2 minutes.
- Add 1/2 cup (65g) all-purpose flour and a pinch of salt. Whisk until smooth with no lumps.
- Slowly pour in 1 cup (240ml) whole milk and 1 teaspoon vanilla extract. Whisk gently until the batter is silky and fully combined.
- Pour the batter over the cherries and chocolate in the baking dish. Gently shake the dish to settle the batter evenly.
- Bake for 35 to 40 minutes until edges are puffed and golden and the center is just set but slightly wobbly.
- Remove from oven and let cool slightly. Dust with powdered sugar if desired before serving warm or at room temperature.
Notes
Do not overmix the batter to avoid tough texture. Use room temperature eggs and milk for smooth batter. Let the clafoutis rest 10-15 minutes after baking before slicing. If edges brown too fast, tent with foil. Frozen cherries must be thawed and dried to prevent sogginess.
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 280
- Fat: 14
- Carbohydrates: 32
- Fiber: 3
- Protein: 7
Keywords: dark chocolate, cherry, clafoutis, French dessert, custard, easy dessert, seasonal cherries, chocolate dessert