Chocolate Cherry Clafoutis

Ingredients

• 30 g butter (+ 1 tsp for the pan)
• 400 g sweet cherries
• 120 g whipping cream
• 100 ml milk (3.5% fat)
• 1 vanilla pod
• 4 eggs (medium size)
• 60 g raw cane sugar
• 1 pinch salt
• 120 g spelt flour type 1050
• 2 tbsp cocoa powder (15 g)

Instructions

1. 1.

   Grease a round baking dish or oven-safe pan with high sides with butter. Rinse, wash and pat cherries dry. Set aside one-quarter, pit the remaining cherries. Warm cream, milk and remaining butter in a saucepan over medium heat until the butter melts.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife. Beat eggs with sugar, vanilla seeds and a pinch of salt until creamy. Sift flour and cocoa powder into the mixture, then stir in the cream blend to form a smooth batter.

3. 3.

   Place pitted cherries in the pan, pour the batter over them, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes until set. Test with a skewer.

4. 4.

   Meanwhile halve and pit the remaining cherries. Top the baked clafoutis with the halved cherries before serving.