Wednesday, January 12, 2011
Plum and Chocolate Clafoutis
This is from Donna Hay's cookbook "Seasons". I've adapted it to make it easier, because after making it I don't think it needs to be made in a fry pan at all...just something fancy that she did for looks.
1/3 cup (50g) plain flour, sifted
1/4 cup (25g) cocoa, sifted
1/3 cup (75 g) caster sugar, sifted
1 teaspoon vanilla extract (I used essence)
1 cup (250ml) single pouring cream
1 cup (175g) chopped dark chocolate
6 blood plums, halved and stoned
1. Preheat the oven to 180 (355 F).
2. Place the flour, cocoa and sugar in a bowl.
3. In a separate bowl, place the vanilla, eggs and cream and stir to combine.
4. Add the vanilla mixture to the flour mixture and whisk to combine.
5. Stir in the chocolate.
Now this is where she gets you to divide it between two 13 cm ovenproof frying pans. I used a 28 cm oven proof frying pan, but I would think if I did it again I would just use a cake tin. Perhaps the only advantage to using a fry pan is, that because the cake doesn't rise it is not very high, so a fry pan makes it easier to get it out. Up to you though!
6. heat butter in the fry pan and remove from the heat(or grease a cake tin) and then place the chocolate mixture into the pan.
7. Place the plums on top of the mixture and bake for 20-25 minutes, or until puffed up and cooked through.
Serves 7-8 people
It was beautiful having some chunks of melted chocolate, mixed with the plums... although word of warning, try a plum first. The plums I bought were very tart, so I ended up putting caster sugar on the top when we got it out of the oven.
Another fruit that would go great with this is cherries or raspberries instead of the plum. We served with some fresh cream. some nice vanilla ice cream would of been great too!