Name: Chocolate and raspberry clafoutis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 280 g chocolate; 50 g flour; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 4 eggs; 55 ml cream; 200 ml milk; handful raspberries; 1 tbsp dark muscovado sugar

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Ingredients (9)

280 g	chocolate
50 g	flour
1 tsp	ground cinnamon
1/2 tsp	ground nutmeg
4	eggs
55 ml	cream
200 ml	milk
handful	raspberries
1 tbsp	dark muscovado sugar

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Method:

Preheat the oven to 180C and grease a small oven proof dish then sprinkle the muscovado sugar over the base.

In a Bain Marie or in a heatproof bowl over a simmering pot of water, melt the chocolate then set aside to cool slightly.

In a separate bowl, whisk the flour, cinnamon and nutmeg and set aside.

In another bowl, whisk the eggs, cream and milk then add to the dry ingredients and whisk to combine. Add the melted chocolate to the mixture and give it a final whisk until fully combined.

Pour the batter into the prepared dish and add the raspberries.

Pop into the preheated oven for 20-25 minutes. Once removed from the oven, allow to cool completely in the dish before popping into the fridge to set.

Serve warm with cream, fresh berries and a drizzle of melted chocolate.

Reprinted with permission from Sadie’s Bubble of Yum, follow along on Instagram for more delicious recipes.