Chocolate Cherry Clafoutis
Chocolate Cherry Clafoutis - Summer soul warmer dessert
Healthy, because
Even smarter
Nutritional values
Cherries can slow down inflammation through anthocyanins and thus prevent sore muscles. Because of its fragrant ingredients, vanilla can have a calming effect and also boost the body's own production of the happiness hormone serotonin.
The French dessert classic also tastes great with other fruits: apricots, plums and pears, among others, also go perfectly with the chocolate-flavored dough.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 oz butter (+ 1 tsp for the mold)
- 14 ozs Sweet cherry
- 3 ½ ozs Whipped cream
- 3 ozs milk (whole)
- 1 Vanilla bean
- 4 eggs (M)
- 2 ozs Raw cane sugar
- 1 pinch salt
- 4 ozs whole spelt flour
- 2 Tbsps cocoa powder
Kitchen utensils
Preparation steps
Butter a round baking dish or an ovenproof pan with high sides. Sort cherries, wash and pat dry. Set aside 1⁄4 of them; pit remaining cherries. Heat cream, milk, and remaining butter in a saucepan over medium heat until butter is melted.
Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Beat eggs with sugar, vanilla pulp and 1 pinch of salt until creamy. Sift in the flour and cocoa powder, add to the cream mixture and mix until smooth.
Place the pitted cherries in the pan, pour the batter over them and bake in a preheated oven at 200 °C / 400 ˚F for 30-35 minutes (test with a stick).
Meanwhile, halve and pit remaining cherries. Put halved cherries on the chocolate-cherry clafoutis and serve.
