There’s something profoundly comforting about a slice of Chocolate Cherry Clafoutis—the way warm, roasted cherries burst through a tender, custardy batter, now laced with rich dark chocolate and a whisper of almond. I first discovered this playful French dessert at a countryside auberge in Provence, where the chef served it still warm, dusted with powdered sugar and a dollop of crème fraîche. The mingling of sweet cherries, bittersweet chocolate, and the unique flan‑like texture of clafoutis felt simultaneously rustic and indulgent. Back home, I spent seasons perfecting my own version—tweaking the cherry‑to‑batter ratio, melting in the finest dark chocolate, and infusing the custard with almond extract for extra depth. Whether you serve it straight from the oven or at room temperature, this Chocolate Cherry Clafoutis will transport you to lavender fields and lazy Sunday breakfasts.
- Why You’ll Love This Chocolate Cherry Clafoutis
- A Brief History of Clafoutis
- Ingredients You’ll Need
- Nutrition Facts (per serving)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Prepare the Oven & Dish (5 minutes)
- 2. Arrange the Cherries & Chocolate (5 minutes)
- 3. Whisk the Batter (7 minutes)
- 4. Assemble & Bake (35–40 minutes)
- 5. Finish & Serve (5 minutes)
- Pro Tips for Picture‑Perfect Clafoutis
- Flavor Variations & Add‑Ins
- Make‑Ahead & Storage
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Chocolate Cherry Clafoutis
- Effortless Elegance: One‑bowl batter and simple assembly yield a show‑stopping dessert.
- Seasonal Flexibility: While classic with fresh cherries in summer, frozen cherries shine in winter.
- Custardy Texture: A delicate balance between flan and cake, punctuated by juicy fruit.
- Chocolate Indulgence: Dark chocolate deepens flavor without overwhelming the fruit.
- Comfort Meets Sophistication: Feels like home baking yet worthy of fine‑dining menus.
- Make‑Ahead Friendly: Prepare batter and fruit in advance; bake just before serving for maximum impact.
A Brief History of Clafoutis
Clafoutis hails from the Limousin region of central France, traditionally made with black cherries and poured into a shallow, buttered dish. The name derives from the Occitan word clafir, meaning “to fill,” reflecting the fruit‑laden batter. Over time, bakers adapted the classic to include pears (flaugnarde), apricots, and—as in our recipe—rich chocolate for modern palates. This dessert celebrates the simple union of fruit and lightly sweetened custard, showcasing seasonal produce with minimal fuss.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Fresh or frozen cherries, pitted | 2 cups (300 g) |
| Granulated sugar | ½ cup (100 g), divided |
| Unsalted butter | 2 tablespoons, plus extra for greasing |
| All‑purpose flour | ½ cup (60 g), sifted |
| Unsweetened cocoa powder | 2 tablespoons |
| Salt | A pinch |
| Large eggs | 3 |
| Whole milk | 1 cup (240 ml) |
| Heavy cream | ½ cup (120 ml) |
| Vanilla extract | 1 teaspoon |
| Almond extract | ¼ teaspoon |
| Dark chocolate (70% cacao), chopped | 4 oz (115 g) |
| Powdered sugar | For dusting (optional) |
Nutrition Facts (per serving)
(Serves 8)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 15 g |
| – Saturated Fat | 8 g |
| Cholesterol | 120 mg |
| Sodium | 70 mg |
| Carbohydrates | 32 g |
| – Dietary Fiber | 3 g |
| – Sugars | 20 g |
| Protein | 6 g |
| Calcium | 15% DV |
| Iron | 12% DV |
Equipment Needed
- 9×9‑inch baking dish (or equivalent shallow tart pan)
- Mixing bowls (one large, one small)
- Whisk for batter
- Spatula for smoothing
- Measuring cups & spoons for accuracy
- Sifter for flour and cocoa
- Oven thermometer (optional, for precise baking)
Step‑by‑Step Instructions
1. Prepare the Oven & Dish (5 minutes)
- Preheat your oven to 350 °F (175 °C).
- Butter the baking dish generously with 1 Tbsp softened butter; sprinkle with 1 Tbsp sugar to prevent sticking and add a hint of caramelization.
2. Arrange the Cherries & Chocolate (5 minutes)
- Pit & dry 2 cups cherries; scatter evenly in the prepared dish. If using frozen cherries, thaw and drain first.
- Sprinkle chopped 4 oz dark chocolate over the cherries for pockets of molten richness.
3. Whisk the Batter (7 minutes)
- In a large bowl, combine ½ cup flour, 2 Tbsp cocoa powder, ¼ tsp salt, and ¼ cup sugar; sift together for lump‑free texture.
- In a separate bowl, whisk 3 eggs with the remaining ¼ cup sugar until pale and slightly thickened.
- Add liquids: Stir in 1 cup milk, ½ cup cream, 1 tsp vanilla, and ¼ tsp almond extract until smooth.
- Combine: Gradually whisk wet into dry ingredients until just combined—avoid overmixing to maintain a tender custard.
4. Assemble & Bake (35–40 minutes)
- Pour batter gently over cherries and chocolate, using a spatula to ensure even coverage without displacing fruit.
- Bake 35–40 minutes, until the edges are set and the center jiggles slightly like good flan. A thin knife inserted near the center should come out mostly clean.
- Cool: Remove from oven and let rest 10 minutes—clafoutis will gently deflate to its signature rustic appearance.
5. Finish & Serve (5 minutes)
- Dust with powdered sugar for a classic touch.
- Slice into squares or wedges, scooping through fruit and chocolate.
- Optional accompaniments: Serve warm with a spoonful of crème fraîche, Greek yogurt, or a scoop of vanilla ice cream.
(Total time: approx. 60 minutes)
Pro Tips for Picture‑Perfect Clafoutis
- Even Fruit Distribution: Arrange cherries in a single layer for uniform bites; avoid heaping too many in one spot.
- Chilling Batter: Letting the mixed batter rest 10 minutes before pouring can improve texture by hydrating the flour.
- Chocolate Quality: Use a high‑quality chopped bar rather than chips for better melt and flavor.
- Don’t Overbake: The center should wobble slightly—carry‑over heat will finish setting during resting.
- Pan Choice: A ceramic or glass baking dish retains heat and yields a caramelized edge; avoid metal for uneven browning.
Flavor Variations & Add‑Ins
- Almond‑Cherry Clafoutis: Swap cocoa for 2 Tbsp almond flour; sprinkle sliced almonds on top before baking.
- Citrus Zest: Add 1 tsp orange or lemon zest to batter for bright notes.
- Spiced Twist: Stir in ½ tsp ground cinnamon or cardamom for warmth.
- Berry Medley: Use mixed berries (raspberries, blackberries) instead of cherries.
- Ricotta Enrichment: Whisk in ½ cup ricotta with the eggs for extra creaminess.
Make‑Ahead & Storage
- Advance Prep: Pit cherries and chop chocolate up to 1 day ahead; cover and refrigerate.
- Reheat: Warm slices gently in the oven (300 °F) for 5–7 minutes to revive custardy texture.
- Storing: Keep clafoutis in an airtight container in the fridge up to 3 days; enjoy cold or gently reheated.
Frequently Asked Questions
Q1: Can I use other fruit?
A1: Yes—stone fruits (peaches, plums), berries, or even diced apples work beautifully. Adjust sugar slightly for sweeter fruits.
Q2: Why is my clafoutis rubbery?
A2: Overbaking or overmixing the batter develops gluten; bake until just set and whisk batter until combined but not silky smooth.
Q3: Can I freeze leftovers?
A3: Not recommended—custardy texture suffers. Instead, store refrigerated and reheat as needed.
Q4: What’s the ideal serving temperature?
A4: Warm from the oven or room temperature; but avoid serving piping hot to preserve structure.
Q5: Can I make this gluten‑free?
A5: Use a 1:1 gluten‑free flour blend in place of all‑purpose flour; ensure baking powder is gluten‑free.
Conclusion
This Chocolate Cherry Clafoutis marries rustic Provençal tradition with modern indulgence—sweet fruit, molten chocolate, and custardy batter in one elegant dish. Whether you crave a comforting dessert or an artful brunch centerpiece, this recipe promises effortless hospitality and unforgettable flavor. Ready to bake your own slice of French countryside? Visit BlessedDish.com for more inspired, chef‑tested recipes. If you savor this clafoutis, please leave a ★★★★★ review below, snap a photo with #BlessedDish on Instagram, and subscribe for weekly culinary inspiration delivered right to your inbox. Joyeux appétit!
