Recipe: Chocolate-Flecked Clafoutis

Makes 6 Servings

A clafoutis is a simple baked dessert, a bit like a firm custard, traditionally made with cherries or other fruit. Its simplicity means that you should buy good quality ingredients, and because this recipe uses one entire chocolate bar, you can play around with any of your favorites. Bring the clafoutis straight to the table in a presentable baking dish or a cast-iron skillet. If you put it in the oven when you sit down to dinner, you’ll have an impressive, puffed-up dessert right when you finish those last few bites of savory food.

3 large eggs

1⁄4 cup granulated sugar, plus 1 tablespoon for topping

2 tablespoons light brown sugar

1⁄2 teaspoon salt

1⁄3 cup all-purpose flour

1 cup heavy cream

1 teaspoon vanilla extract

One 3.5-ounce semisweet chocolate bar, finely chopped, or 1⁄2 cup semisweet chocolate chips

1 tablespoon unsalted butter

Whipped cream, for serving

1. Preheat the oven to 325°F.

2. In a medium bowl, beat the eggs, both sugars, and the salt until blended. Whisk in the flour until it’s combined. Add the cream and vanilla, and whisk until smooth. Finally, stir in most of the chocolate pieces, reserving 1 to 2 tablespoons for garnish.

3. Place the butter in an 8- or 9-inch cast-iron skillet or a cake pan. Put the pan in the oven for 1 minute. Take it out—the butter should be melted—and brush the melted butter all around the bottom and sides. Be careful! The pan will already be hot to the touch.

4. Pour the batter into the prepared pan. Sprinkle the remaining 1 tablespoon granulated sugar over the top.

5. 

6. Bake until the clafoutis is set in the center and golden around the edges, about 35 minutes. It will have puffed up, but it will deflate as it cools. Let it cool for at least 10 minutes before serving.

7. Top the clafoutis with whipped cream, if desired, and scatter the reserved chocolate on top. Serve the clafoutis warm or at room temperature.