Chocolate Raspberry Clafoutis
Submitted by happyzhangbo
French chocolate raspberry clafoutis with a cocoa custard batter, fresh raspberries, and chopped bittersweet chocolate. Blender-easy and on the table in just over an hour.
YIELD
6 servingsPREP
8 minCOOK
35 minREADY
70 minClafoutis is one of the great unsung heroes of French home cooking: a custardy batter poured over fruit and baked until puffed and golden. This version goes full chocolate.
Fresh raspberries get tossed with sugar and left to macerate while you blitz the batter in a blender. Milk, melted butter, eggs, dark brown sugar, flour, cocoa, and a pinch of salt. That’s it. Pour it over the berries and bake.
The magic happens in the oven. The batter puffs up around the fruit, setting into something halfway between a pancake and a custard. The moment it comes out, you scatter chopped bittersweet chocolate on top and let the residual heat melt it into glossy puddles.
Serve it warm. No plates required if you’re eating it straight from the dish, which you absolutely will.
Chef Tips
- Use fresh raspberries, not frozen; frozen berries release too much liquid and make the batter soggy
- Blending the batter makes it silky smooth, but don’t over-blend or you’ll develop too much gluten
- The clafoutis will puff dramatically in the oven and deflate as it cools; this is completely normal
- Serve warm or at room temperature, but never cold from the fridge as the texture firms up too much
Ingredients
Directions
Preheat oven to 400°F with rack in middle.
Butter a 1½-quarts shallow baking dish .
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth.
Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes.
Remove from oven and immediately sprinkle with chopped chocolate.
Cool to warm, about 20 minutes.
Serve warm or at room temperature.
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