Clafoutis – Fun to Say, Better to Eat

by Holly on April 9, 2008

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I had never made clafoutis, but since Bron chose the next round of HHDD to be the Clafoutis Edition, I knew I would be making it this month. After I read her post, I started getting all kinds of ideas for what flavor combinations I would make. While Autumn is starting for Bron, Spring is just starting here.

I think that is a big part of the fun in blogging – getting to know about life in other areas of the world vicariously through others. The fact that we all share the same passion for food and creating wonderful things to eat makes it a simple and natural bond.

And speaking of simple and natural combinations – that is exactly what I thought of clafoutis. I honestly don’t know why I’ve waited so long to make clafoutis – I know I won’t wait very long before I make it again. Since Bron opened this round up to multiple entries, I think this might just be my first of a few. I really enjoyed this dish, and since you can serve it either hot or at room temperature, I tried it both ways. I think that room temperature was actually my favorite.
For my first flavor combination, I decided to play off of another of Donna‘s recipes, the Raspberry Spiked Brownies, I made a couple of weeks ago. While I’ve read that clafouti(s)? (I don’t know which is appropriate – either way it is still really good to eat!) is traditionally using cherries, there just aren’t any good cherries here yet. I’m sure there are purists who wouldn’t put chocolate into a clafoutis either, but I liked it. Perhaps if I had had it the traditional way first, I would feel the same. So, my recipe is by no means traditional and ended up being a lot more like dessert even though I had already decided to try making my first clafoutis as breakfast. Yeah, there is a trend of eating treats for breakfast going on here – I still don’t feel bad about it.

As always much thanks to Barbara for creating this event and a big thank you to Bron for her theme choice. I really enjoyed making this and I like the flexibility to play around with the flavors while it still being a simple dish to make and eat. I just based my recipe off of the one Bron posted for the Plum and Chocolate Clafoutis – from Donna Hay’s Original Recipe. I also replaced the dark chocolate in the original recipe with white chocolate chunks. I didn’t increase the amount of cocoa powder I used in the recipe, but the cocoa I use is 100% Extra Brut Cocoa from Callebaut and is very very dark. I imagine that would be why my chocolate version looks so much darker than Bron’s did.

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Raspberry Double Chocolate Clafoutis
1/3 cup (50g/1 3/4oz) plain (all-purpose) flour, sifted
1/4 cup (30g/1oz) cocoa powder, sifted
1/3 cup (75g/2 2/3oz) caster (superfine) sugar, sifted
1 teaspoon vanilla extract
3 eggs
1 cup (8 fl oz) (single or pouring) cream
1 cup chopped white chocolate
20g (3/4 oz) unsalted butter
1/2 cup red raspberries (fresh, not frozen)

Preheat the oven to 180degC (355degF).

Place the flour, cocoa and sugar in a bowl.

In a separate bowl, place the vanilla, eggs and cream and stir to combine.

Add the vanilla mixture to the flour mixture and whisk to combine.

Stir in the chocolate.

Divide the butter between 2 x 2 cup (500ml/16 fl oz) capacity 13cm (5in) frying pans over a medium heat until melted. (The only pans I had to use for this were cast iron and they worked perfectly).

Pour over the chocolate mixture, top with the plum halves and bake for 20-25 minutes or until puffed and cooked through.

Makes 2.

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{ 11 comments… read them below or add one }

Tempered Woman April 10, 2008 at 6:23 pm

well I’m certainly no purist, heh. This looks great! That cocoa looked really good too. I can just imagine that this was sinfully addictive to eat…

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Deborah April 10, 2008 at 6:43 pm

I actually bought some cherries last year when they were in season to make a clafoutis (because I have never had one either!) but we ended up eating the cherries before I ever got around to making it. I love the combination of this one – delicious!

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Bron April 10, 2008 at 7:10 pm

Looks superb Holly! What wonderful combinations, I love raspberries in my clafoutis, and with white chocolate, it’s almost like Christmas!! hehe YUM!

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Jenny April 10, 2008 at 11:21 pm

Double Wow! This looks sinful, I’m a choc-aholic, so I know I’d love this!

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RecipeGirl April 11, 2008 at 12:00 am

It’s funny that I’ve not ever heard of this dessert! It looks quite interesting (and delicious!)

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Gretchen Noelle April 11, 2008 at 2:21 am

Look at that! I have been pondering making one with chocolate and fruit. It just sounds fun! Yours looks terrific!

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Antonio Tahhan April 12, 2008 at 1:21 am

thanks for your comment! I just got back from dinner with friends and we didn’t have any dessert at the restaurant… now that i’m home and looking at these pictures, i’m craving some clafoutis!!

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Grace April 12, 2008 at 10:25 am

if a real, bonafide clafoutis has no chocolate and uses only cherries, i don’t think i want any. i’d take your version any day. 🙂

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Steph April 14, 2008 at 9:04 pm

Yum, sounds delicious! I’ve never even heard of clafoutis! But it sounds delectable!

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Barbara May 1, 2008 at 4:48 am

I love the idea of raspberries with white chocolate.

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Suzana May 7, 2008 at 6:07 pm

Wow, that’s awesome! Lovely combination of flavours – it must taste heavenly.

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