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