Apple, Raspberry and Chocolate Clafoutis — Clafoutis chocolat, framboises et pommes

October 9, 2008

clafoutis chocolate raspberry apple

Apple, Raspberry and Chocolate Clafoutis

All I could think of was the word chocolate.

“I want to eat something chocolaty,” I told P. when he asked me what I wanted for dessert. We’d dined simply, enjoying mini leek and blue cheese quiches I had made in the morning, roasted squash and a tossed green salad.

In most cases, I could have been quite happy nibbling on a piece of dark chocolate, or two. That’s easy: I always keep a wide reserve of different kinds of dark chocolate for us. Since I had just brought more Michel Cluizel and Varlhona bars from France, our favorites, the idea sounded even more attractive. But then, I really felt like something else. Something a little custardy too. And fruity.

“And what if I made a chocolate clafoutis, with fruit?” I went on.

“What fruit?”

“Apples? With raspberries too.”

He was sold on the idea.

First, it would not take long to prepare them, and then, it would combine many of the components I love in a dessert: chocolate and fruit, a clafoutis-like texture and a dessert not too sweet.

The chocolate clafoutis were made quickly indeed, especially as I chose to prepare small portions, ideal if you are interested in only a small taste of dessert — really, do we sometimes feel this way?

The recipe was straightforward too, with not many ingredients and a lot of time required.

You need quality dark chocolate — I prefer to work with dark chocolate that has a minimum of 64% to 70 % cocoa — tasty apples like Heirloom varieties, the best by far, raspberries even if their season comes to an end, and basic ingredients which I am sure you always keep handy in the fridge or your pantry.

A waft of chocolate came through the air out of the kitchen.

“Are they ready?” P. asked, feeling as intoxicating by the smell as I was. He was sitting on the sofa, listening to new music streaming through our Squeezebox.

“I think so. But we need to wait, they are too hot!”

“Vraiment ? (really?)”

We looked at each other, and laughed.

“Five minutes, no more.”

The clafoutis were still quite warm to the touch when we ate them — the best way to enjoy them, really.

“Great idea that you had,” I told P, with my mouth full.

He did not speak back. His mouth was full too, and his eyes seemed to smile out of content.

Apple, Raspberry and Chocolate Clafoutis

(for 6 small ramekins, or 4 standard ones)

You need:

  • 1 large apple, peeled, cored and diced
  • 1/3 cup raspberries
  • 2 eggs
  • 2 oz dark chocolate, 64 or 70 % cocoa
  • 2 Tbsp butter
  • 1/2 cup whole milk
  • 3 Tbsp crème fraiche (or heavy cream)
  • 1 tsp vanilla extract
  • 2.5 Tbsp cornstarch
  • 1 Tbsp unsweetened cocoa
  • 2 Tbsp blond cane sugar + 1 Tbsp to coat ramekins
  • Confectioner’s sugar, to sprinkle

Steps:

  • Preheat your oven at 400 F.
  • Butter the ramekins.
  • In a bowl, mix 1 Tbsp sugar with 1 Tbsp cocoa and coat the ramekins with this mixture; remove excess.
  • Heat the milk with the cream; set aside.
  • In a bowl, place the chocolate with 1 Tbsp butter, an melt over a pot of boiling water (the bowl should not touch the water); set aside.
  • In another bowl, beat the eggs with the sugar until light, then add the vanilla extract.
  • Mix in the cornstarch, then the milk and cream.
  • Add the melted chocolate, and mix well.
  • Pour this preparation into the ramekins and top with the diced fruit. Bake for about 25 to 30 minutes.
  • When you are ready to serve, sprinkle with confectioner’s sugar. For me, the clafoutis is best eaten lukewarm.

    • This clafoutis is not sweet because I prefer to eat dark chocolate. If you like your desserts sweeter, simply increase the sugar quantity.

Le coin français
Clafoutis au chocolat, garnis de pommes et de framboises

(Pour 6 petits ramequins, ou 4 de taille standard)

Ingrédients :

  • 1 grosse pomme, pelée et coupée en dés
  • 50 g de framboises
  • 2 oeufs
  • 60 g de chocolat noir, 64 or 70 % cocoa
  • 25 g de beurre
  • 125 ml de lait entier
  • 3 càs de crème fraiche (ou de crème liquide)
  • 1 càc d’extrait pur de vanille
  • 25 g (2,5 càs) de maïzena
  • 1 càs de cacao non sucré de qualité
  • 2 càs (25 g) de sucre de canne blond + 1 càs pour les ramequins
  • Sucre glace, pour saupoudrer

Etapes :

  • Préchauffez le four à 200 C.
  • Beurrez les ramequins.
  • Dans un bol, mélangez 1 càs de sucre avec 1 càs de cacao. Saupoudrez les ramequins de ce mélange et enlevez l’excès.
  • Dans une casserole, chauffez le lait avec la crème; mettez de côté.
  • Dans un bol, mettez le chocolat avec 15 g de beurre et faites fondre au bain-marie; mettez de côté.
  • Dans un autre bol, battez les oeufs avec le sucre jusqu’à blanchiment. Ajoutez l’extrait de vanille.
  • Ajoutez ensuite la maïzena, puis le lait et la crème.
  • Ajoutez le chocolat fondu et mélangez.
  • Versez cette préparation dans les ramequins, puis garnissez de fruits. Faites cuire pendant 25 à 30 minutes.
  • Au moment de servir, saupoudrez de sucre glace. Le clafoutis est meilleur, à mon avis, mangé tiède.

    • Ce clafoutis n’est pas très sucré car je préfère le chocolat noir. Si vous aimez les desserts plus sucrés, je conseille de rajouter du sucre.

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Tagged as: Breakfast , Chocolate , Dessert , Fruit , Gluten Free
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29 Comments »

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  1. Delicious, stunning and oh so vibrant!

    Comment by Peter G — On October, 9th, 2008 at 8:58 am

  2. note to self: Make clafoutis

    note to self take 2: Get a mixer first and then make clafoutis :P

    Comment by amy — On October, 9th, 2008 at 9:09 am

  3. Bea, these were delicious! Thanks for sending some along. I love apples and raspberries together, and of course, the pairing of chocolate and raspberry, but I would not have thought to put the three together. It was an interesting combo, with the perfect amount of chocolate.

    Comment by Dina — On October, 9th, 2008 at 9:27 am

  4. It wouldn’t take long to convince me to eat this dessert, either! I love all the different little dishes and yes, I often want only a taste of dessert.

    Comment by Andrea — On October, 9th, 2008 at 12:15 pm

  5. What a beautiful dessert! Your pictures are fantastic! I never would have thought to use apples and raspberries, but it seems like the perfect combination!

    We would love to feature your recipe on our blog and possibly on our digital recipe reader! If interested email me at haleyglasco@gmail.com

    Comment by Haley — On October, 9th, 2008 at 2:36 pm

  6. Mmm. My Mom used to make cherry clafouti all the time when I was a child, and I loved it. I haven’t had clafouti in almost 16 years though, and the thought of a CHOCOLATE clafouti…oh, be still my growling stomach…..

    Comment by Choosy Beggar Tina — On October, 9th, 2008 at 3:31 pm

  7. You had a lot of patience to make those after dinner. Yum!

    Comment by Hilary — On October, 9th, 2008 at 3:45 pm

  8. YUM!!!!! Never thought you could have a chocolate clafouti….sounds heavenly.

    Comment by Reva — On October, 9th, 2008 at 4:15 pm

  9. these sound really delicious, especially warm!

    Comment by kat — On October, 9th, 2008 at 10:02 pm

  10. Une belle association de goût ! et de très belles photos … encore et toujours

    Comment by cindy — On October, 10th, 2008 at 7:54 am

  11. I’m positively awestruck by your food photography – absolutely magnificent!!

    Comment by VeggieGirl — On October, 10th, 2008 at 11:06 am

  12. Those are beautiful! I love clafoutis, I often make Blueberry Clafoutis. This just went above and beyond. :)

    Comment by Cassoulet Cafe — On October, 10th, 2008 at 11:37 am

  13. Love the little flowers on top. So delicate and fresh, Bea.

    Comment by Patricia Scarpin — On October, 10th, 2008 at 12:53 pm

  14. Beautiful to look at and I’m sure delicious to eat. You wouldn’t have to twist my arm to sell me on this idea either!

    Comment by Camille — On October, 11th, 2008 at 12:31 pm

  15. you always have the cutest spoons. toujours. en plastique, bois, metal…i wish i could give you a spoon appreciation award. :)

    Comment by mallory elise — On October, 11th, 2008 at 1:07 pm

  16. Il ne manquais que cette recette à mon dimanche pour être parfait !!

    Comment by Elsa — On October, 11th, 2008 at 4:08 pm

  17. İ love the clafoutis and you’r sweet spoons thanks Bea and P. İ’m gone make clafoutis and eat them warm

    Comment by cemile avci — On October, 11th, 2008 at 6:01 pm

  18. Mmmmh, justement j’avais envie d’un clafoutis au chocolat dernièrement et n’ai pas trouvé de recette qui me convenait. Celle-là me semble parfaite, et avec des fruits, un délice!

    Comment by Botacook — On October, 12th, 2008 at 3:54 am

  19. This clafoutis looks so delicious and so original! I love the choice of fruits paired with the chocolate. Yum.

    Comment by Tiffany — On October, 12th, 2008 at 6:29 am

  20. it looks so warm and chocolaty… delicious photographs!

    Comment by Aran — On October, 12th, 2008 at 7:42 am

  21. It seems not only me feels like raspberries these days…it looks delicious, and the pictures are, as usual, awesome!!!

    Comment by Karolina — On October, 12th, 2008 at 11:33 am

  22. Clafoutis…I must try this…I’ve been viewing your blog for awhile now and I just love your lovely photos!

    Comment by lisa — On October, 12th, 2008 at 8:27 pm

  23. Mmmm, i know it will be delicious just i looking the pictures. Apple, chocolate and strawberry – the perfect combination

    Comment by Ros — On October, 13th, 2008 at 3:26 am

  24. [...] talk about the quiches, shall we? After all, I am from Lorraine where quiche lorraine originates [...]

    Pingback by Leek, tomato and blue cheese quiches, why not? | La Tartine Gourmande — On October, 13th, 2008 at 10:16 am

  25. Many thanks, once again, for stopping by, and chatting! Always love reading your comments, even if I do not have the time to respond to all individually!

    Comment by Béa — On October, 13th, 2008 at 10:28 am

  26. hi
    such a great great site with superb photography
    I love the look of this dessert and the spoon too, where is it from?

    Comment by mahek — On October, 23rd, 2008 at 4:43 am

  27. OHHHHH that looks soo good!!!

    Micael
    http://www.recipebuddys.com

    Comment by Micael — On October, 24th, 2008 at 8:52 am

  28. [...] aux mignardises, il me restait quelques framboises et quand j’ai vu cette recette chez Béa, mon coeur n’a fait qu’un bond ! il fallait que je goûte cette petite merveille… [...]

    Pingback by L’idée du week-end : clafoutis chocolat, framboises et pommes — Recettes de Cuisine des Blogs - Annuaire des Blogs Culinaire — On November, 17th, 2008 at 10:55 am

  29. [...] is adapted from La Tartine Gourmande. It is quite easy to make, so, try making some soon. She took more elegant and stunning pics than [...]

    Pingback by Apple, raspberry and chocolate clafoutis | Little House | Food & Photo Blog — On August, 28th, 2009 at 9:22 pm

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