The news came and caught me by surprise. I had thought about many possibilities but not the one I perhaps unconsciously wanted to avoid.
Always avoid the obvious, of course.
Because my stomach had gone somewhat bananas over the last few months, sans dessus-dessous, not in a continuous way that would make you believe that you are actually malade (sick), but on and off, without any warnings of the times when it would suddenly occur, I knew well that I would have to change something in my daily routine to feel a hundred percent healthy. Just enough time to let my immune system — the engine, you know — rest and refill. The enemy, I found out, is called “Temporary Food Allergies“. But I am lucky. Even if I have a strong metabolism and could have continued on without the slightest change in my life, my constant curiosity and eagerness to understand the intricate of my body convinced me to investigate more about this bad friend that had decided to visit me, uninvited. So when I left the office of S., the nutritionist I had gone to see, I had a plan in my hands. I would need to follow a special diet for a few weeks.
Régime spécial ???
Voilà ! Boum ! Comme cela ! Imagine my feeling then! Not the happiest moment of my life.
“You are doing most of it already anyway,” S. added as I was about to walk out of her sunny office. Well, it surely helps to know quite a fair amount about food and understand how it can affect one’s body. So yes, I realized that I would have a few challenges to live with — ah, how would I go without using lemons or limes during summer, or just the thought of my poor friends trying to accommodate me — but I also left relieved when she eventually added: “Chocolate? Oh yes, you can continue to eat some.”
My worried face lit up with a large smile.
“Cherries and fruit in general are not a problem either.”
Thank God! It is summer, after all!
And so, why not chocolate and cherries together!
There is nothing wrong in combining two
sins ( weaknesses ) good habits into a bigger one. First, take an unconditional love for clafoutis — and good news, it is peak season at the moment with abundant cherries — and then take a particular fascination for chocolate — because whether it is below zero Celsius or thirty Celsius above, at the Jacob/Peltre household, we eat chocolate all year round.
Although I found inspiration for this dessert in John Campbell’s magnificent Formulas for Flavor cookbook, I largely modified the ingredient quantities and ingredient list for the realization of my dessert. But I loved his idea to combine chocolate and cherries together — although his original recipe actually calls for griottes. My recipe is no rocket science either. It requires preparing two batters, one made of eggs, milk, sugar and a dash of flour, the other one made of dark chocolate, butter, egg and flour. The two preparations are then blended together before being baked in the oven with the cherries for a short time. Within thirty minutes, start to finish, you can have your dessert ready. It was just the kind of fix that a girl like me needed to feel good before preparing to set off on a new unknown journey.
C’m on, wish me luck, I will need it!
Oh, one needs to note also the following: I will not bother you with more details either, but after some debate I had, deciding whether I should let you know or not, I simply felt that I owed you a short explanation.
In case you wondered.
- 14 oz cherries
- 2 large eggs
- 3/8 cup whole milk
- 1.5 Tbsp cornstarch
- 2 Tbsp all-purpose flour
- 2 oz dark chocolate at 65 or 70 % cocoa, as you prefer
- 4 Tbsp butter
- 2.5 Tbsp cane sugar
- Confectioner’s sugar, to sprinkle
- In a bowl, mix 1 egg with 1 Tbsp sugar and add the milk. Add 1 Tbsp sifted flour and keep on the side.
- Melt the butter and chocolate in a double-boiler.
- Beat 1 egg with the rest of the sugar until pale in color.
- Add the rest of flour and cornstarch. Mix well.
- Add the butter/chocolate and mix well. At this point, you will mix the two preparations together.
- Preheat your oven at 350 F.
- Take 4 individual baking molds and grease them.
- Wash the cherries and remove the stalks (or not) and arrange them at the bottom of the molds.
- Divide the cream between them and place in the oven for 20 min remove and let cool slightly.
- When ready to serve, sprinkle with confectioner’s sugar.
- 400 g de cerises
- 2 gros oeufs
- 90 ml de lait entier
- 1,5 càc de maïzena
- 2 càs de farine
- 60 g de chocolat noir à 65 ou 70 %, selon préférence
- 50 g de beurre
- 2,5 càs de sucre de canne
- Sucre glace, pour saupoudrer
- Dans un saladier, mélangez 1 oeuf avec 1 càs de sucre, puis ajoutez le lait. Ajoutez 1 càs de farine tamisée et mélangez bien. Mettez de côté.
- Faites fondre le beurre et le chocolat au bain-marie.
- Battez 1 oeuf avec le reste de sucre jusqu’à blanchiment.
- Ajoutez le reste de farine et la maïzena, et mélangez-bien.
- Ajoutez le beurre/chocolat fondu et mélangez. A ce stade, vous allez incorporer les deux préparations en une.
- Préchauffez votre four à 180 C.
- Prenez des petits ramequins et beurrez-les.
- Lavez les cerises, équeutez-les et mettez-les au fond des ramequins.
- Recouvrez de crème au chocolat et placez au four pendant 20 min environ. Retirez et laissez refroidir.
- Au moment de la dégustation, saupoudrez de sucre glace.
Technorati Tags: Food Styling, La Tartine Gourmande, Food Photography, Chocolate Clafoutis, clafoutis, cherry, Cherry Clafoutis, French Dessert
Trop bonne idée de mettre du chocolat dans le clafoutis, je n’y aurais jamais pensé, mais je suis une fille plutôt vanille. Bon rétablissement.
This clafoutis reminds me of the cake “Forêt Noire” which I love… Really scrumptious!
This clafoutis recipe is what I need because (for dietary reasons) I have to control flour intake (and allow for replacing sugar by a substitute). I will certainly test this. Who says diet (régime) and taste are opposites?
Beautiful and delicious as well! I can’t wait for the cherries to be ready here!
Why did I not think of this before? As much as I love traditional clafoutis, the combination of chocolate and cherries is divine.
Gato Azul, if you want to eliminate the flour entirely you can substitute almond meal (finely ground almonds). This is what I do with my clafoutis — it gives it a nicer taste and texture, assuming you like almonds. For most baking recipes, if it makes sense to do so, you can sub almond meal for half the flour. I personally prefer desserts that have little to no flour and sugar; they are much richer and more flavorful, and I don’t feel overly full or sick after eating them.
Béa, Clafoutis in chocolate! Oh boy, yes that sounds grand. Love the few fresh cherries on top! and the stems!
Thanks for the explaination (glad it’s temporary for you). I think we only benefit by paying attention and understanding what our bodies are trying to tell us.
Bea, your dessert photos simply make me drool – this chocolate and cherry clafoutis looks amazing!!!
Merci de nous avoir fait partager ton histoire! I say that as for some time I have had a sneaking suspicion that I too suffer from a food allergy…. which one I do not know, but have been avoiding the dreaded doctors visit like the plague. Your experience has given me courage to go, in addition to the fact that chocolate is still on the list, quand même 🙂 The photos look good enough to eat!
I have only had clafoutis once but I instantly loved it’s composition…I can only imagine how much more wonderful with chocolate! You are a genius! Sorry to hear about your allergies but I’m glad it’s temporary…and glad that chocolate is still on the menu 🙂
Bea , I am sorry about your food allergies. …I know that really sucks. But you can have chocolate! and that is great. Oh yeah…chocolate cherry clafoutis simply sounds delicious!
your desserts make me want to eat nothing but dessert – how do you stay so slim? 🙂 i’ve been obsessed with cherries and what to make with them – this looks like the perfect thing. of course, this also means, more time on the treadmill at the gym, but it’s ALL worth it!!
Effectivement, c’est la dream team là!!!! waaaaaah là chui baba au rhum quoi, ton dessert, c’est THE cerise sur le cake, un truc de dingue!
Mm that clafoutis looks absolutely dreamy. I’ve been eating so many cherries now that it’s cherry season, I should definitely make some cherry desserts. 🙂 The little spoon is adorable too.
J’adore l’association cerises et chocolat… ce clafoutis risque de me plaire énormément !
You know, I have never had a chocolate one. Excellent idea.
i love your photos – they are so beautiful. i just stare in wonder.
i’m inspired to make some more chocolate + fruit creations.
So sorry to hear about your food allergies, but I know if anyone can work around them it would be you! Hope that you all better soon!
Sorry to hear about your allergies, at least they didn’t take chocolate away from you!
This clafoutis combination is wonderful…also, I saw your article in Culinate, Congratulations.
sorry to hear about your food allergies!! what a marvelous compensation, i must say!
and congrats to chocolate being on the “approved” list.
Tu te decrouilles pas mal a ce que je vois. Toujours aussi gourmande, allergie ou non. Good luck Bea!
Quelle bonne idee! Je viens d’arriver du marche avec un demi-kilo de cerises et je vais surement essayer votre recette dans le weekend.
Many thanks to everyone!
Hey Bea! Merci de partager cette recette et cette info avec nous. Je te prepare un petit paquet, y-a-t’il quelque chose a ne pas inclure?
These are the sorts of dreams that I love to have. So beautiful, Béa! You know I’m not crazy about chocolate with fruit but I would definitely try this beautiful combination!
SUCH a good idea. Everyone plays with the fruit, but rarely with the batter. I am definitely adding this to the roster at our house. Thanks for the post.
Yummy! I must try this. I can almost taste it from your photos! Bises, Ms. Glaze
Since I didn’t have cornstarch and didn’t want to go to the grocery store once again, I used a different chocolate clafoutis recipe. But your idea of mixing chocolate and cherries in a clafoutis is wonderful. I made it for dinner tonight and it was damn good. I put a few pieces of chocolate into the batter at the last minute and they made wonderful sticky chocolate areas in the clafoutis.
I think that clafoutis makes a very good breakfast.
I will have to try your recipe later when I’ve got some cornstarch.
I hope your allergies are very temporary. Feel better soon.
super ce clafoutis, je crois que je vais me laisser tenter
Helen, tu as eu mon message, n’est-ce pas ?
Ivonne, I am glad I am tempting you! 😉
Figs Olive Wine, thank you. I hope you like it!
Ms Glaze, oui oui! A bientot!
Sciengeek, oh I am very pleased to hear. Thanks for giving the feedback and your sweet encouragement!
Nuage de lait, tant mieux !
This look absolutely amazing. I guess I will have to come up with an occasion so that I can make this.
Also, thanks for the reply to my last comment. I hope you got to check out InterWined.com and like it.
I wonder what wine Jacob might recommend to go with this? I’ve had a bottle of New Zealand dessert wine from Selak’s in my fridge since I bought it at the winery on my trip there in November 2004.
Sort of a Black Forest clafouti, I guess! I’m not a big chocolate fan but the pictures are beautiful. I did make a chocolate/pear clafouti once and it went over very, very well.
OMG Bea, I am sooooo making that this week!!! I adore clafoutis anyway (especially cherry or apricot) but chocolate clafoutis? It’s just sensory overload! Looks absolutely bloody marvellous and the pictures are a joy as always.
Pingback: French Soul Food: Chocolate and Cherry Clafoutis
Oh my! I LOVE clafoutis…and a chocolate one too! Yum!
Pingback: Cafloutis, triple versión. « Cocina a Tiempo Parcial
Pingback: Columbus Foodie » Blog Archive » June 2007 Roundup
I’ve been really enjoying reading your recipes for a while now, and definitely plan to make this one today! My only question is, if I wanted to make this in a 8″ x 8″ deep glass dish, do I need to adjust the quantity of the ingredients? If yes, can you pls let me know what the adjusted amount would be, if it’s not too much trouble?
This recipe is fantastic. I made this last week and it was probably the most delicious thing I’ve ever eaten. Thanks so much for sharing! 🙂
Merci pour cette excellente recette, c’est tres tres bon. Une petite question, quelle est la raison pour laquelle il est indique de melanger les deux oeufs separement?
Pingback: Cool Chocolate images
Pingback: Picks from ‘The Datin’s’ blog | SweetChocolate
Pingback: Nice Dessert photos | Dessert House
Pingback: Cool Easy Cooking Recipes images – Cooking Recipes Website
Pingback: A cherry soup with an an exotic flair | La Tartine Gourmande
Pingback: Dessert Mixer – Chocolate Cherry Dessert
Pingback: Cherry Chewbilees Make a Great Dessert for Diabetics and Others | Recipes Are Free
Pingback: Easy Vegan Wheat Bread Dough Rise | Fast and Easy Recipes
Pingback: Desserts from JusQytly | ImgTrends.com
Pingback: Chocolate Cherry Dessert | recipepins.tk