Chocolate Raspberry Clafouti
Indulge in the rich, decadent flavors of this Chocolate Raspberry Clafouti—a sophisticated yet surprisingly simple French dessert that marries bittersweet chocolate with the tart juiciness of fresh raspberries. This twist on the classic clafouti features a luscious, custard-like base infused with melted chocolate and a hint of vanilla, perfectly complementing the bright bursts of fruit. Ideal for brunches, special occasions, or an elegant dinner-party finale, this dessert is baked to golden perfection, forming a delicate crust while remaining irresistibly soft in the center. Lightly dusted with powdered sugar for a touch of elegance, it’s best served warm or at room temperature. With just 15 minutes of prep time and an easy-to-follow technique, this recipe is your ticket to a gourmet dessert that feels indulgent yet manageable for any home baker.
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter (plus extra for greasing)
- 3 ounces Bittersweet chocolate (chopped)
- 1 cup Whole milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 3 units Large eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 0.25 teaspoons Salt
- 1.5 cups Fresh raspberries
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a deep pie dish with unsalted butter and set aside.
In a small microwave-safe bowl or a heatproof bowl set over simmering water, melt the bittersweet chocolate along with 1 tablespoon of butter. Stir occasionally until smooth, then set it aside to cool slightly.
In a medium saucepan set over low heat, combine the milk and heavy cream. Heat just until warm (do not boil), then remove from heat and stir in the melted chocolate and vanilla extract. Mix until fully incorporated.
In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly frothy. Gradually sift in the all-purpose flour and salt while continuing to whisk, ensuring no lumps remain.
Slowly add the chocolate-milk mixture to the egg-flour mixture, whisking constantly to create a smooth, thin batter.
Spread the fresh raspberries evenly over the bottom of the prepared baking dish. Carefully pour the batter over the raspberries, ensuring the fruit is distributed evenly and not displaced.
Place the dish into the preheated oven and bake for 35–40 minutes, or until the clafouti is puffed and set around the edges but still slightly soft in the center.
Remove from the oven and allow to cool for at least 10 minutes. The clafouti will deflate slightly as it cools—this is normal.
Just before serving, dust the top with powdered sugar (optional) for an elegant presentation. Serve warm or at room temperature.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 45.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
