Chocolate and cherry clafoutis (Clafoutis chocolat et cerise) from La Tartine Gourmande by Béatrice Peltre

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Notes about this recipe

  • Melanie on March 15, 2012

    Lovely and easy to whip up for a mid week dessert. I was making this dessert for 5 and I made 1.5 x the recipe. I swapped jarred morello cherries in for the fresh cherries – enough to line the base of each ramekin. I didn’t have any cornflour at hand so I substituted plain flour, although I used a little less. I used rapadura sugar for the cane sugar. I also added a square of dark chocolate into the centre of each pudding which made a nice chocolaty sauce.

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