An easy-to-prepare delicacy from the rustic cuisine of France. Clafoutis are richly chocolatey and extremely fruity at the same time. Late-ripe cherries give this simple sweet dessert, which is a mixture of traditional cake and casserole, its very special taste.
Recipe for 1 large tart tin
Preparation time: 70 minutes
Utensils: Tart or casserole dish
Ingredients:
60 g ground almonds
25 g 'Edelkakao-Pulver'
1pinch of salt
80 g sugar
3 eggs
250 ml cream
180 g 'Rausch Plantagen Ecuador 70 %' drinking chocolate
350 g frozen cherries
A little butter to grease the tin and powdered sugar for dusting
25 g 'Edelkakao-Pulver'
1pinch of salt
80 g sugar
3 eggs
250 ml cream
180 g 'Rausch Plantagen Ecuador 70 %' drinking chocolate
350 g frozen cherries
A little butter to grease the tin and powdered sugar for dusting
Preparation:
-
Mix the almonds, cocoa powder, salt and sugar.
- Combine the eggs and cream and mix with the dry ingredients to form a homogeneous mixture.
- Add the chocolate pearls and pour into the greased tin.
- Spread the cherries evenly over the top and bake at 180°C for approx. 35-40 minutes.
- Leave to cool and dust with powdered sugar.
