A traditional clafoutis pudding full of cherries, cream and cognac, but with chocolate swirled through it. This Black Forest clafoutis is summer comfort food at its best. It’s easy to make and tastes delicious, but is light on carbs and not overly sweet.
As soon as I heard that Janice of Farmersgirl Kitchen had picked cherries as the special ingredient for this month’s We Should Cocoa, I had clafoutis in mind. For Christmas I received a beautiful red clafoutis dish from my mother and although much admired, I hadn’t actually used it yet. This was the spur I needed.
Clafoutis is a simple dish which hails originally from the Limousin region of France where black cherries grow in abundance. The cherries should be cooked in the batter unpitted as the stones are meant to impart an almond flavour to the batter if left in. This is certainly how I remember it being served when I was living in Switzerland.
In fact the very mention of clafoutis takes me straight back to my au pair days there many years ago. It was my first taste of the dish and also my first and only experience of an abundance of cherries. They seemed to grow everywhere.
It should be served warm, rather than hot as this allows the batter to firm up a bit and the flavours to be more prominent. If any fruit other than black cherries are used, it is no longer a clafoutis, apparently, but a flaugnarde. But please don’t let that put you off my grape clafoutis. Shhh, don’t tell.
Black Forest Clafoutis
When I checked through my books, using the wonderful Eat Your Books, I only had one recipe for a classic clafoutis (Clafoutis Limousin) and that was in The Cranks Bible by Nadine Abensur.
Just want to mention at this point, that I have one of my own recipes in the paperback version of this fabulous book. It’s these cashew nut butter brownies. Whilst still decadent, as any good brownie should be, they’re a healthier version.
The clafoutis needed a little extra something of course – chocolate. Cherries and dark chocolate are a classic combination. You only have to think Black Forest Gateau to get the idea. So I thought I’d try swirling some chocolate through the mix to add a nice contrast which would hopefully look good too. And chocolate swirled clafoutis does sound rather nice.
I made half of the quantity given in the original recipe, substituted homemade redcurrant liqueur for cognac and left out the additional egg yolks. I also stuck to tradition and didn’t pit the cherries as Nadine directed. Apart from anything else, they are a pain to remove and easy enough to spit out, or did I mean delicately extract, when eating.
The chocolate effect was more of a drizzle than a swirl, but I was nonetheless pleased with the result and I’m raring to do it again. Because it looked so good, I didn’t dust icing sugar over the top as tradition demands.
Simple though it may be, this chocolate swirled clafoutis tastes absolutely delicious. The batter transforms into a creamy custard which reminds me of crème caramel. CT thought the chocolate gave it a caramel quality which supported my finding.
The cherries are of course delicious and the stones really do give an extra hit of almond. We both liked the chocolate element swirled through the batter rather than mixed into it. Not only is it visually pleasing, but it gives a nice contrast of flavours. In one of CTs mad moments, he reckoned that the chocolate taste punctuated his consciousness intermittently as it swirled around his mouth.
Clafoutis is not overly sweet, but it is very very tasty. We both agreed that it’s comfort food at its most satisfying, but without the stodge factor. Which really, is just what you want in summer, even though summer has failed to materialise this year.
Other Summer Desserts You Might Like
- Blackcurrant fool with fresh mint and rose
- Easy strawberries & cream dessert
- Peach melba ice cream
- Poached peaches & apricots in spiced lemon & thyme syrup
- Roasted plum parfait with lemon curd
- Summer berry trifle
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate swirled black forest gateau, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cherry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Black Forest Clafoutis. PIN IT.
Black Forest Clafoutis – The Recipe
Black Forest Clafoutis
- 250 g sweet black cherries – washed
- 30 g golden caster sugar + 2 tsp for sprinkling (I used homemade rose sugar)
- 2 large eggs
- ¼ pt double cream
- ¼ pt milk
- 1 tbsp wholemeal flour
- 1 tbsp plain flour
- 1 pinch salt (I used Pink Himalayan salt)
- 50 g milk chocolate (I used Green & Blacks)
- 20 g unsalted butter
- 2 tbsp cognac or kirsch (I used redcurrant liqueur)
- Preheat the oven to 190℃ (170℃ fan, 375℉, Gas 5).
- Butter a clafoutis dish or other suitably sized baking dish.
- Sprinkle the sugar over the base.
- Scatter the cherries around the dish.
- Whisk the sugar and eggs together until well incorporated.
- Whisk in the cream and milk.
- Sift in the flours and salt and fold into the egg mixture until just about smooth.
- Pour the batter over the cherries.
- Melt the chocolate and butter in a pan over a gentle heat and stir.
- Drizzle this over the batter in a swirly pattern.
- Spoon the cognac or kirsch over the top.
- Bake in the middle of the oven for 30 minutes.
- Dust with icing sugar, if wished and serve warm rather than hot.