This is a print preview of "Cherry Chocolate Amaretto Clafoutis" recipe.

Cherry Chocolate Amaretto Clafoutis Recipe
by Foodessa

Cherry Chocolate Amaretto Clafoutis

My version of a classic, rustic, French crĂªpe batter dessert.

Can also be made with 6 x (1 cup / 250ml) ramekins.

For a dedicated post...refer to:
http://www.foodessa.com/2017/07/cocktail-by-cherry-chocolate-amaretto.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  France French
  Servings: 6

Ingredients

  • (American / Metric measures)
  • .
  • . > BASE:
  • . ~ 1 lb. (450g) (about-60 medium) pitted, sweet cherries
  • . 3 Tbsps. (45ml) Amaretto liquor *
  • . 2 Tbsps. (30ml) confectioners' sugar
  • . 2 Tbsps. (30g) unsalted butter to grease dish(s)
  • . 1 Tbsp. (15g) granulated sugar for coating
  • . 1/4 cup (55g) bittersweet chocolate chips
  • . > BATTER:
  • . 4 xLarge eggs
  • . 1/4 cup (55g) granulated sugar
  • . 1 tsp. (5ml) pure Almond extract
  • . pinch of sea salt
  • . 2 cups (500ml) 2% milk
  • . 1/4 cup (40g) All Purpose flour
  • .
  • . confectioners' sugar for garnish (optional)
  • . > Note: thawed, frozen cherries can be used

Directions

  1. . Generously butter a shallow, 10 inch (26cm) ovenproof dish or six shallow ramekins. Place onto a baking pan.
  2. . > BASE: In a medium bowl, pour the liquor over the cherries. Sprinkle the confectioners' sugar and toss to coat. Cover the bowl and let it macerate for 1 hour or more.
  3. . Later, strain the cherries and keep the remaining cherry syrup-like liquid for other uses such as a base for beverages.
  4. . Sprinkle the sugar evenly throughout to base of the baking dish or ramekins. Add in the cherries and sprinkle in the chocolate. Set aside.
  5. . Pre-heat the oven to 375F/190C/Gas5. Position the oven rack in the center of the oven.
  6. . > BATTER: Place all the remaining batter ingredients into a blender. Pulse a few times and continue with a blitz of a few seconds. Pour the batter over the prepared fruit filled oven-proof dish.
  7. . BAKE for 50 minutes or until puffy and lightly browned. Shallow ramekins need only 20 minutes. Remove the dish(s) from the oven and let rest about 1 hour before serving it warm.
  8. . Optional: Dust with confectioners' sugar, cut into wedges and serve. >> Note: Although this dessert is best eaten warm it can also be enjoyed at room temperature as well as cold.
  9. . VARIATION: This fruit flan tart can be made with apricot, any berry and peach.
  10. . Happy baking from Claudia's kitchen...FOODESSA.com