New York Winter Dessert: Dark Chocolate Clafouti
A snow day, a simple recipe:
Deep Bittersweet Clafouti
1 2-ounce TchoIntense Dark Chocolate 99% bar
1 or 2 apples
1 or 2 peaches
(use any combination of stone fruits and pome fruits)
1/3 cup sugar
1/3 cup flour
1/2 teaspoon vanilla extract
1 1/4 cups cream
Preheat the oven to 375F/190C. Butter a round cake, casserole, or pie dish, 8 or 9 inches (about 20 centimeters) in diameter.
Place the chocolate bar in a metal bowl and rest the bowl above a pot of gently simmering water. The bar is thin enough that the whole thing will melt without you having to do anything. This chocolate has no sugar but has an incredibly complex, almost citrusy flavor. The dry tannic quality matches well with the creaminess of this comforting custard dessert.
Meanwhile, thinly slice the fruit (slices that are too thick won't cook through by the time the cake-like custard is done). Spread the slices out on the bottom of the pan.
Whisk together the eggs and sugar. Add the flour, then the vanilla, then the cream. Your only job is to make sure the ingredients are combined. You don't have to fuss too much--this combination will always taste fantastic. Add the melted chocolate and mix or whisk until incorporated.
Pour the chocolaty custard over the fruit, place the pan in the oven, and bake for about 35 minutes until a toothpick comes out clean and the texture is somewhere between creme brulee and bread pudding.
Serve with Greek-style yogurt. Or, to be extra decadent, pour a little bit of extra cream over the top.