In France, we tend to cook and bake more seasonally. It can get a bit same old, right?
All you really have to do is change one ingredient and you have a fresh look to your summer entertaining! So a nice almond Clafoutis becomes a nice squidgy chocolate cake!
Just like that!
Chocolate never gets old and oft finishes a supper off, wonderfully. Very rarely will your guests complain, I promise you!
Better still make these in individual ramekins and serve warm with cold ice cream....homemade of course!
Here's my recipe for GLUTEN FREE Chocolate Cherry Clafoutis!
One punnet of cherries, stoned and then stoned again in booze, lol!
Save some for decorating and leave the stalks on a few.
Dark chocolate shavings for the top
30 g unsalted butter (softened)
130 gr sugar
shot of cherry liquor
60 gr almond flour
1 teaspoon of baking powder
30 gr cocoa powder such as GREEN & BLACKS
150 ml milk
200 ml cream
Sour cherries or fresh boozy cherries
pinch of salt
1 tsp cherry or vanilla extract
Mix together the cherries, liquor and the sugar.
Grease you pie dish and sprinkle with sugar.
Now heat the butter until it starts to turn slight brown. Set aside but keep warm.
Whilst together the eggs, sugar and extract.
Now add the dry ingredients.
Add the milk, cream and butter.
Gently mix in the cherries.
Pour the batter into your pie dish and pop in the oven for uptown 35 mins.
If serving cold, decorate with cherries and chocolate!
Serve with ice cream, custard or cream.