Lucy Lewand

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CHOCOLATE COVERED WEDNESDAYS’ CHOCOLATE CHERRY CLAFOUTI

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By: Lucy Lewand
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We serve this Chocolate Cherry Clafouti (16to 20 servings) on Thursday mornings as part of our chocolate covered Wednesdays. For brunches we pair it with KorbelMoscato Frizzante . At the Camellia Inn we love chocolate,so every Wednesday we cover our guests - inside and out in chocolate withchocolate soap, chocolate treats, chocolate body paint and for breakfast achocolate dish. This is a favorite on Thursday mornings as part of ourChocolate Covered Wednesdays. We describe it as a baked crepe to our innguests. It combines the Old World charm ofthe Limousin region ofFrance with the very best of Wine Country. This lovely desert champagne fromKorbel combines to makes brunch even more memorable.

Chocolate Covered Wednesdays Chocolate Cherry Clafouti

Ingredients:

3 eggs

1 c + 2 T sugar

1/2 c + 1 T flour

1 c + 2 T heavy cream

1 stick butter

Pinch of salt

c mini chocolate chips

2 c pitted cherries

Preheat oven to 400 degrees. Grease two 10" quiche pans and arrange chocolate chips and cherries in bottom of pans. Combine eggs,sugar, flour, cream and salt in food processor and blend until smooth. Pour 1/2mix into quiche pans and bake 15 minutes. Melt 1 stick of butter, coolslightly, then combine in food processor with remaining batter until mixed.Pour over partially baked mixture and bake for another 15 minutes. Cool 10minutes, sprinkle with powdered sugar and serve. Although the cherries and chocolateare a fabulous combination, you can substitute another fruit or berry and evenskip the chocolate chips. Adapted from a recipe in Morning Food by MargaretS. Fox

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