Chocolate and raspberry clafoutis
Chocolate dreams with a tart fresh pop from the raspberries - decadence assured!
|1 tsp||ground cinnamon|
|1/2 tsp||ground nutmeg|
|1 tbsp||dark muscovado sugar|
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.