Recipe: Chocolate Clafoutis

About This Recipe

Well… its French. How do I describe this delicious dessert? It is like a cross between a custard and a cake. Is my recipe traditional? Probably not. I’ll let you know for sure the first time I am able to get to France. Does it taste good? Yes. In fact, it’s very good. It also bakes rather quickly. If you want to be “traditional” then replace the chocolate with cherries. If you can’t decide which one you want, use both. The chocolate will sink to the bottom. It is supposed to. In the end you get a bite 3 layers. One chocolate, one custard/cake, and one of pure cake.


1/2 Cup Flour
1/4 Cup Brown Sugar
1/4 Cup Sugar
1/4 Teaspoon Salt
2 Eggs
1 Cup Heavy Whipping Cream
1/2 Teaspoon Vanilla
Unsalted Butter
Chocolate Chips


Equipment: Individual Ramekins
Estimated Cooking and Prep Time: About 35 minutes
Servings: 2 – 4 depending on the size of the Ramekins
Cooking Process

Preheat the oven to 425 degrees.

Combine all of the dry ingredients in a bowl except the chocolate.


Add all the wet ingredients, except the butter, into the dry ingredients and whisk together. Mix the ingredients together until smooth. Let sit for a few minutes.


While the batter is sitting, put a light coating of butter all around the inside of each ramekin.


Pour the batter into each ramekin. Add the chocolate chips to the batter. Make it as chocolaty as you like. After adding the chocolate, the ramekins should be filled almost to the top. Leave about a centimeters worth of space. If they aren’t, add more batter.


Place the filled ramekins into the oven. Bake for about 20 minutes. Do not open the oven until they are done or they will fall like a soufflé. You have a little wiggle room here. As I said before, a clafoutis is a cross between a cake and a custard. The top will be cake like no matter what. The middle will change based on your cooking time. Cook it a little more and it will be more cake like. Cook it a little less and it will be more custard like.  Enjoy!



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