Chocolate strawberry clafoutis
The fiber from fruit and wholemeal flour in the chocolate-strawberry clafoutis ensures good satiety, balances blood sugar levels and thus protects against cravings. Strawberries contain a lot of folic acid, which the body needs for cell division, among other things.
This delicious chocolate-strawberry clafoutis just fits always! Just fresh from the oven still warm as a dessert, this dish is a poem. For double chocolate pleasure, you can replace the powdered sugar with grated dark chocolate.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 13.5 g | (54 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 22.5 g |
Ingredients
- Ingredients
- 18 ozs Strawberries
- 1 ½ ozs butter
- 1 tsp butter (for the form)
- 3 ½ ozs Dark chocolate (min. 75% cocoa content)
- ½ Vanilla bean
- 3 eggs
- 7 ozs Whole Grain Spelt Flour
- 1 Tbsp cocoa powder
- 1 pinch salt
- 3 Tbsps whole cane sugar
- 10 ozs milk (whole)
- 2 mint
- 1 tsp Powdered sugar from Raw cane sugar
Preparation steps
Clean strawberries, wash, pat dry, cut in half if necessary. Spread half of the berries in a greased mold. For the dough, chop the chocolate and melt it with 1.5-ounce butter over a hot water bath. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Separate the eggs. Beat the egg whites until stiff.
Beat egg yolks with flour, cocoa powder, 1 pinch salt, sugar, vanilla pulp and milk until smooth. Whisk with chocolate butter to a liquid dough and fold in beaten egg whites.
Pour the mixture over the strawberries and spread the remaining strawberries on top. Bake in a preheated oven at 180 °C / 350 ˚F for 25 minutes.
Wash mint, shake dry and pluck leaves. Remove clafoutis from oven and garnish with powdered sugar and mint.