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Blackberry, Cherry, and Chocolate Clafoutis

This chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruits. {Jump to Recipe}

Blackberry, Cherry, and Chocolate Clafoutis // FoodNouveau.com

Cherry season is all-too-short, so every year I try to make the most of it. My family and I gladly wolf down bags of fresh cherries, but I also really like to make desserts with them. The juicy, deep red fruit holds up to baking wonderfully, keeping its shape and developing unique, deep flavors.

One quintessential cherry-based summer dessert is clafoutis. Clafoutis is a super simple, classic French dish that consists of baking fresh cherries in a thick batter, which becomes rich and flan-like in the baking process. Clafoutis is served warm and is either dusted with powdered sugar or garnished with heavy or whipped cream.

Though the classic clafoutis is traditionally made with cherries, you can make it with any summer berry. I especially like to combine cherries with blackberries because the cherries provide a lovely texture and a deep flavor, while the blackberries keep things juicy. Plus, cherries and blackberries are just so perfect with chocolate! This chocolate clafoutis is located somewhere between a rich pudding and a summer fruit cobbler. Serve it warm with whipped cream or vanilla bean gelato and let yourself be transported to cloud nine!

Blackberry, Cherry, and Chocolate Clafoutis // FoodNouveau.com

How to Pit Cherries Without a Cherry Pitter

Classic French clafoutis recipes often call for using whole cherries but I think wrestling with pits in each bite prevents us from really enjoying the dessert. (Plus, it could be hazardous for kids!)

Using a cherry pitter allows you to prep cherries in a snap. If you love cherries, I swear this gadget is worth the investment! But don’t worry, if you don’t have a cherry pitter, you can still make clafoutis without spending hours on pitting.

To pit cherries without a cherry pitter, you can stand a round pastry tip on a working surface, then push the cherry, stem side down, firmly down the pastry tip. This will push the pit right out. You can also use a chopstick to push pits out of cherries. These are two efficient ways to pit a large number of cherries in a short amount of time.

To create neat-looking cherry halves, run a sharp knife around each cherry, twisting both sides of the cherry in opposite directions to separate, then carefully use the tip of the knife or your fingers to pull the pit out. You can use these beautiful cherry halves to garnish the chocolate clafoutis before serving.

Fresh Cherries and Blackberries // FoodNouveau.com

Helpful Tips for Making Chocolate Clafoutis

  • Switch up the berries: you can go the traditional route and use only cherries in this chocolate clafoutis. (Simply substitute the same quantity of blackberries if you would rather have blackberries.) Personally, I like to go half and half. This chocolate clafoutis would be equally delightful if you combined cherries with raspberries, blueberries, or halved strawberries.
  • Don’t be intimidated: making clafoutis batter is similar to making pancake or crepe batter. You can use a stand, a hand mixer, or even a blender to mix the eggs, sugar, and dry ingredients together. Once the mixture is thoroughly blended and frothy, simply mix in the melted butter and chocolate and you’re done.
  • Make it individually sized: Use small ramekins to divide the fruit and batter and create six portion-sized chocolate clafoutis. Adjust the baking time to 20 to 25 minutes.
Blackberry, Cherry, and Chocolate Clafoutis, Before Baking // FoodNouveau.com
 
Fresh Cherries and Blackberries // FoodNouveau.com

Blackberry, Cherry, and Chocolate Clafoutis

Prep

Cook

Total

Yield 6 to 8 servings

This chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruits.

Ingredients

  • 6 oz (375 g) cherries, halved and pitted
  • 6 oz (375 g) blackberries
  • 2 oz (125 g) dark chocolate (at least 60% cocoa), chopped
  • 1/4 cup (60 ml) butter
  • 2 tbsp (30 ml) all-purpose flour
  • 1 tbsp (15 ml) dark cocoa powder (also called Dutch-processed, such as Valhrona)
  • 1 tbsp (15 ml) cornstarch
  • 2 eggs
  • 3 tbsp (45 ml) granulated sugar
  • 1/3 cup (80 ml) milk

To serve

  • Additional blackberries and cherries, to garnish (optional)
  • Whipped cream or vanilla bean gelato
  •  

Instructions

Preheat the oven to 350°F (175°C).

Generously butter a 4- to 5-cup baking dish and place on a baking sheet lined with parchment paper. Add the pitted cherries and blackberries and gently toss to combine. Set aside.

In a double-boiler or the microwave at a low heat setting, melt the dark chocolate and butter together and whisk until smooth. Set aside to cool.

In a small bowl, sift together the flour, cocoa powder, and corn starch. Set aside.

Using a stand mixer or a hand mixer, beat the eggs with the sugar until the mixture is creamy and pale in color, about 4 minutes. Add the flour and cocoa mixture and mix to fully incorporate. Add the milk and whisk to incorporate. Slowly pour in the chocolate/butter mixture while whisking continuously. Mix to fully combine.

Pour the chocolate batter over the fruits. Bake for about 45 minutes, or until puffed and set (a toothpick inserted in the center of the chocolate clafoutis should come out with berry juice on it, but no traces of liquid chocolate batter.) Be careful not to overbake for the creamiest texture.

If desired, garnish the chocolate clafoutis with additional fresh blackberries and halved pitted cherries. Serve warm or at room temperature with a spoonful of whipped cream or a scoop of vanilla bean gelato.

Recipe adapted from Béatrice Peltre, La Tartine Gourmande

Cuisine French

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Cherry and Raspberry Ripple Gelato // FoodNouveau.com

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