This chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruit.
Cherry season is fleeting, so I make the most of it every year. Fresh cherries are wonderful eaten straight from the bowl, but they also transform in baking, developing deeper flavors and a tender texture that pairs beautifully with custardy desserts.
Clafoutis is a classic French dessert that is deceptively simple: fruit is baked in a thin batter that sets to a rich, flan-like custard. Traditionally made with whole cherries, clafoutis is typically served warm and finished with a dusting of powdered sugar or a dollop of cream or ice cream. In this version, dark chocolate and a mix of cherries and blackberries add depth and contrast, producing a dessert that tastes indulgent yet homemade.
I like combining cherries with blackberries because cherries contribute a satisfying bite and concentrated sweetness while blackberries lend juiciness and bright acidity. The addition of chocolate brings all the flavors together, resulting in a dessert that sits comfortably between a chocolate pudding and a fruit cobbler. Serve warm with whipped cream or vanilla gelato for a memorable summer finale.
How to Pit Cherries Without a Cherry Pitter
Many traditional clafoutis recipes leave the cherries whole, but pitted cherries are safer and more pleasant to eat, especially for children. If you don’t own a cherry pitter, there are several quick alternatives that work well and save time.
Simple methods to pit cherries: Stand a round pastry tip on a stable surface and press each cherry, stem side down, into the tip to push the pit out. A chopstick or the handle of a wooden spoon also works by pushing the pit through the cherry. For neat halves, slice the cherry around the middle, twist the two halves apart, and remove the pit with the tip of your knife or your fingers. These techniques let you prepare a large batch of cherries quickly and safely.
Helpful Tips for Making Chocolate Clafoutis
- Swap the fruit: The recipe works with a single type of fruit or a mix. Use all cherries for a classic approach, or swap blackberries for cherries if preferred. Raspberries, blueberries, or halved strawberries would also be excellent.
- Easy batter: Clafoutis batter is similar to crepe or pancake batter. You can whisk it by hand, use a hand mixer, a stand mixer, or a blender. Beat the eggs and sugar until pale and frothy, then fold in the dry ingredients and liquids for a smooth, lump-free batter.
- Individual portions: Divide the fruit and batter among small ramekins to make individual clafoutis. Bake for 20–25 minutes for single servings, checking for a set center.
- Don’t overbake: Aim for a slightly jiggly center when you remove the clafoutis from the oven. It will continue to set as it cools and will keep a creamy texture if not overcooked.
Blackberry, Cherry, and Chocolate Clafoutis
This chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruit.
Details
Prep Time: 15 mins · Cook Time: 45 mins · Total Time: 1 hr · Servings: 6
Ingredients
- 375 g cherries, halved and pitted (about 6 oz)
- 375 g blackberries (about 6 oz)
- 125 g dark chocolate (at least 60% cocoa), chopped (about 2 oz)
- 60 ml butter (1/4 cup)
- 30 ml all-purpose flour (2 tbsp)
- 15 ml dark cocoa powder (1 tbsp, Dutch-processed recommended)
- 15 ml cornstarch (1 tbsp)
- 2 eggs
- 45 ml granulated sugar (3 tbsp)
- 80 ml milk (1/3 cup)
- To serve: additional cherries and blackberries for garnish (optional), whipped cream or vanilla bean gelato
Instructions
- Preheat the oven to 350°F (175°C).
- Butter a 4- to 5-cup baking dish generously and place it on a baking sheet lined with parchment paper. Add the pitted cherries and blackberries and gently toss to combine. Set aside.
- In a double boiler or in short bursts in the microwave at low power, melt the chopped dark chocolate with the butter. Whisk until smooth and set aside to cool slightly.
- In a small bowl, sift together the flour, cocoa powder, and cornstarch. Set aside.
- Using a stand mixer, hand mixer, or whisk, beat the eggs with the sugar until the mixture is creamy and pale, about 3–4 minutes. Add the dry flour and cocoa mixture and mix until fully incorporated. Add the milk and whisk to combine.
- Slowly drizzle the melted chocolate and butter into the egg mixture while whisking continuously so the batter becomes smooth and even.
- Pour the chocolate batter over the prepared fruit. Bake for about 45 minutes, or until the clafoutis is puffed and mostly set. A toothpick inserted in the center should come out with berry juice but without runny batter. Avoid overbaking to preserve a creamy texture.
- Let the clafoutis cool slightly. If desired, garnish with additional fresh blackberries and halved pitted cherries. Serve warm or at room temperature with whipped cream or a scoop of vanilla bean gelato.
Recipe adapted from classic clafoutis techniques.
Did you make this?
Share your experience and a photo on social media or leave a comment describing any variations you tried. This clafoutis is forgiving and easy to adapt to different summer fruits and portion sizes.