Recipe: Chocolate-Flecked Clafoutis

Here's a bonus recipe from this week's episode of Clever Cookstr, and originally from In the Small Kitchen by Cara Eisenpress.

Kara Rota
2-minute read

Makes 6 Servings

A clafoutis is a simple baked dessert, a bit like a firm custard, traditionally made with cherries or other fruit. Its simplicity means that you should buy good quality ingredients, and because this recipe uses one entire chocolate bar, you can play around with any of your favorites. Bring the clafoutis straight to the table in a presentable baking dish or a cast-iron skillet. If you put it in the oven when you sit down to dinner, you’ll have an impressive, puffed-up dessert right when you finish those last few bites of savory food.

3 large eggs

1⁄4 cup granulated sugar, plus 1 tablespoon for topping

2 tablespoons light brown sugar

1⁄2 teaspoon salt

1⁄3 cup all-purpose flour

1 cup heavy cream

1 teaspoon vanilla extract

One 3.5-ounce semisweet chocolate bar, finely chopped, or 1⁄2 cup semisweet chocolate chips

1 tablespoon unsalted butter

Whipped cream, for serving


1. Preheat the oven to 325°F.

2. In a medium bowl, beat the eggs, both sugars, and the salt until blended. Whisk in the flour until it’s combined. Add the cream and vanilla, and whisk until smooth. Finally, stir in most of the chocolate pieces, reserving 1 to 2 tablespoons for garnish.

3. Place the butter in an 8- or 9- inch cast-iron skillet or a cake pan. Put the pan in the oven for 1 minute. Take it out—the butter should be melted—and brush the melted butter all around the bottom and sides. Be careful! The pan will already be hot to the touch.

4. Pour the batter into the prepared pan. Sprinkle the remaining 1 tablespoon granulated sugar over the top.

5. Bake until the clafoutis is set in the center and golden around the edges, about 35 minutes. It will have puffed up, but it will deflate as it cools. Let it cool for at least 10 minutes before serving.

6. Top the clafoutis with whipped cream, if desired, and scatter the reserved chocolate on top. Serve the clafoutis warm or at room temperature.

Reprinted with permission from In the Small Kitchen by Cara Eisenpress, copyright (c) 2011. Published by William Morrow Cookboks. 
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About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.