Chocolate Strawberry Clafoutis

Ingredients

• 500 g strawberries
• 40 g Butter
• 1 tsp butter (for greasing the pan)
• 100 g dark chocolate (at least 75% cocoa content)
• 0.5 Vanilla bean
• 3 eggs
• 120 g spelt whole‑grain flour
• 1 tbsp cocoa powder (7 g; strongly defatted)
• a pinch of salt
• 50 g raw cane sugar
• 300 ml milk (3.5% fat)
• 2 sprigs Mint
• 1 tsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Clean, wash and pat dry the strawberries; if needed cut them in half. Spread half of the berries in a greased baking dish. For the batter chop the chocolate and melt it with 40 g butter over a double boiler. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Separate the eggs. Whisk the egg whites until stiff peaks form.

2. 2.

   Whisk together the yolks, flour, cocoa powder, pinch of salt, sugar, vanilla seeds and milk until smooth. Beat in the chocolate‑butter mixture to make a liquid batter, then fold in the beaten egg whites.

3. 3.

   Pour the batter over the strawberries and arrange the remaining berries on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 25 minutes.

4. 4.

   Wash, dry and trim the mint leaves. Remove the clafoutis from the oven and garnish with powdered sugar and mint sprigs.