Cherry-Chocolate Clafoutis

Prep time: 20min
Total time: 65min
Serves 8
1 lb
fresh sweet cherries
500 g
3 tbsp
Unsalted Butter, divided
45 mL
1 cup
All Purpose Flour
250 mL
1 pkg
Ground Almonds
100 g
1 cup
250 mL
1/2 cup
10% half and half cream
125 mL
Large Size Eggs
1/3 cup
75 mL
2 tbsp
30 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
2 mL
1/3 cup
(about half a bar), chopped dark chocolate
75 mL
2 tbsp
icing sugar
30 mL
1/8 of the recipe
19 g
10 g
41 mg


  1. Preheat oven to 375°F (190°C) and place rack in centre of oven. Wash cherries; remove stems and pits.

  2. Melt 2 tbsp (30 mL) butter. In a food processor or with a hand mixer, combine flour, almonds, milk, cream, eggs, 1/3 cup (75 mL) sugar, melted butter, vanilla and salt. Mix until batter is completely smooth, 45 to 60 seconds. Let rest.

  3. Butter a 10-inch (25 cm) ceramic or earthenware tart or pie pan with remaining 1 tbsp (15 mL) butter. Pour 1/3 of the batter into dish and bake until very lightly set, 5 min. Remove from oven and scatter cherries, remaining 2 tbsp (30 mL) sugar and chocolate over batter. Pour remaining batter evenly over all. Bake until puffed, set and golden brown around the edges, 45 to 50 min. Let cool 10 min.; dust with icing sugar and serve.


Before serving, dial up the presentation with some additional grated chocolate, icing sugar or both.