Clafoutis with chocolate and blueberries: a wildcard recipe for any occasion, variant of the famous Cherry Clafoutis, a typical dessert of French pastry, Very easy and fast to prepare, as you can see in the VIDEO RECIPE, the clafoutis with chocolate and blueberries is a super creamy and delicious dessert. Excellent both warm and cold, it is irresistible when served with a tuft of whipped cream or a scoop of vanilla ice cream. Seeing is believing.
For me it is the quick alternative to the NEW YORK CHEESE CAKE WITH CHOCOLATE, baked in the oven with a biscuit base but certainly more laborious to prepare.
Clafoutis is one of the few desserts that are really prepared “all in a bowl”: you don't even need electric whips. All you need is a hand whisk or even a simple fork. If you are gluten intolerant or celiac, you can use rice flour. I recommend: use a high quality dark chocolate, to give the dessert a more intense taste.
Since we are in cherry season, you can also replace blueberries with cherries. And if you want to prepare the classic clafoutis French look at the VIDEO RECIPE on my YouTube channel. Alternatively, you can take advantage of the great variety of berries by preparing the CLAFOUTIS WITH BERRIES or, out of season, the FAR BRETON with dry progne.
Doses for a cake of 22 cm in diameter
60 grams of flour 00
80 grams of caster sugar
180 milliliters of cold whole milk
100 grams of dark chocolate
2 whole eggs
80 grams of butter
250 grams of blueberries
20 milliliters of grappa (Optional)
butter and flour for the cake Pan, to taste
Preheat oven to 200 degrees static. Grease and flour a round or square cake pan. Melt the butter and let it cool. Melt the dark chocolate in a bain-marie or microwave and let it cool.
As you can see in the VIDEO RECIPE, the process to prepare clafoutis with chocolate and blueberries is very simple. Break the eggs into a bowl and untie them by mixing them with a hand whisk or fork. Add the sugar and mix.
Add the sifted flour to the egg and sugar mixture (you can also use rice flour for a gluten-free dessert) and continue to mix with the whisk until you get a homogeneous batter and without lumps. Combine all the milk and, Finally, add melted dark chocolate to the mixture, stirring until obtaining a homogeneous mixture, smooth and semi-liquid. If you want to give your clafoutis a more intense aroma, add now a liqueur to your liking: Grappa, Rum, Maraschino, Cointreau,
Finally, combine the melted butter several times, stirring constantly. At the end of the preparation, you will have obtained a semi-liquid batter: is the correct consistency. Spread the blueberries on the bottom of the cake pan and pour the chocolate mixture over it.
Cook chocolate and blueberry clafoutis at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and cook again for 20 minutes or until, tucking a toothpick into the sweet, will not dry. Before serving the cake, sprinkle it with icing sugar. It is delicious both warm and cold: you can also accompany it with whipped cream or vanilla ice cream. Bon appétit!