Ingredients for Chocolate Raspberry Clafouti
- Fresh Raspberries
- 2 tablespoons granulated sugar
- Whole Milk
- Unsalted Butter
- 3 large eggs
- Dark Brown Sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- pinch of salt
- Bittersweet Chocolate
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How to Make Chocolate Raspberry Clafouti
- Preheat oven to 400°F (200°C) with a rack in the middle.
- Generously butter a 1 1/2-quart shallow baking dish.
- In a medium bowl, gently toss 2 cups of fresh raspberries with 2 tablespoons of granulated sugar. Let stand for 15 minutes to release their juices.
- In a blender, combine 1 1/2 cups whole milk, 4 tablespoons (1/2 stick) unsalted butter, 3 large eggs, 1/4 cup packed light brown sugar, 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and a pinch of salt. Blend until completely smooth and creamy.
- Evenly scatter the raspberries in the prepared baking dish. Pour the batter over the raspberries, ensuring they are mostly covered.
- Bake for 35-40 minutes, or until the clafouti is puffed, set around the edges, and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Remove from the oven and immediately sprinkle with 1/4 cup of finely chopped dark chocolate.
- Let cool slightly for 15-20 minutes before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
98g
Fat
32g
Carbs
11g
