|Chocolate Raspberry Clafouti|
|What do you do when Mother Nature gives you raspberries…make cake…of-course!|
Despite the terrible heat we’ve been having in NJ, for the past two weeks, my garden is doing remarkably well. This year I’m enjoying an abundant harvest of red raspberries. In fact, I picked several quarts just yesterday. Beautiful, ripe, sweet red raspberries. So when mother nature gives you raspberries…you find ways to use them up. I washed and froze several quarts, so that I could make jam when I had some time. That still left quite a few for desserts, and eating with our breakfast. I searched online for recipes that used raspberries and, I can attest to the fact that there are oodles!! Then I found it! A recipe for Chocolate Raspberry Clafouti! It sounded so good to me. I recently made Cherry Clafoutis, and it was a hit with everyone! I adore custard desserts. So, why not chocolate, loaded with raspberries? Doesn’t that sound delectable?
|The batter poured over the berries|
|Beautiful garden fresh raspberries and blackberries|
|I couldn’t wait to try a piece|
Chocolate Raspberry Clafoutis
Gourmet | March 2009
Makes 6 servings
active time: 15 min
total time: 1¼ Hr
12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup whole milk
1/2 stick unsalted butter, melted
3 large eggs
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces bittersweet chocolate, coarsely chopped
Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.