Chocolate Raspberry Clafoutis

Name: Chocolate Raspberry Clafoutis
Yield: 4 servings
Ingredients: 1 12 ounces fresh raspberries (2 3/4 cups); 1 1 tablespoon granulated sugar; 1 1 cup whole milk; 1 1/2 stick unsalted butter, melted; 1 3 large eggs; 1 1/2 cup packed dark brown sugar; 1 1/3 cup all-purpose flour; 1 2 tablespoons unsweetened cocoa powder; 1 1/4 teaspoon salt; 1 3 to 3 1/2 ounces bittersweet chocolate; 1 coarsely chopped

From the kitchen of Carly

A custardy, chocolatey clafoutis studded with tart raspberries that burst during baking. The batter puffs around the berries, then melted chocolate gets scattered on top while still warm. Serve it barely cooled for the best texture contrast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 ounces fresh raspberries (2 3/4 cups)
11 tablespoon granulated sugar
11 cup whole milk
11/2 stick unsalted butter, melted
13 large eggs
11/2 cup packed dark brown sugar
11/3 cup all-purpose flour
12 tablespoons unsweetened cocoa powder
11/4 teaspoon salt
13 to 3 1/2 ounces bittersweet chocolate
1coarsely chopped

Instructions

Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.