Fancy name… simple yet decadent dessert. This is the first time I've made (or tasted) clafoutis. You will be amazed at how easy it is! It's a old country French dessert. The consistency isn't quite like cake, but not quite like pudding… it's kind of a cross between the two and reminded us of French toast or bread pudding. It's not traditionally chocolate, but I think its perfect. The bittersweet chocolate and raspberries are lovely flavors together. Next time I'll try a non-chocolate version. I served this clafoutis warm with a little whipped cream, but you could also serve it with some vanilla ice cream if you like.
Chocolate Raspberry Clafoutis
12 ounces fresh raspberries (you could use frozen if you want)
1 tablespoon sugar
1 cup milk
1/2 stick butter, melted
1/2 cup brown sugar
1/3 cup flour (you can use a gluten-free all-purpose if you want)
2 tablespoons cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces bittersweet chocolate, chopped (I used one bittersweet 4 oz Girradelli bar)
Preheat your oven to 400 degrees. Spray a 1 1/2 quart shallow baking dish with non-stick cooking spray.
Toss the berries in a bowl with the 1 tablespoon of sugar and let stand for 15 minutes.
Blend all remaining ingredients, except the chopped chocolate in your blender until smooth.
Scatter the berries and juices in the dish. Pour the batter on top of the berries.
Bake for about 35 minutes. Remove from the oven and immediately sprinkle with the chopped chocolate.
Serve with whipped cream (whip 1/2 cup heavy cream with a tablespoon powdered sugar using an electric mixer) or ice cream. Garnish with some powdered sugar and fresh raspberries if desired.