Chocolate Rasberry Clafoutis

By Lonnie

Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and rasberry version, your blender does most of the work.

Ingredients

• 12 oz. fresh raspberries (2 3/4 cups)
• 1 tblsp granulated sugar
• 1 c whole milk
• 1/2 stick unsalted butter, melted
• 3 large eggs
• 1/2 c packed dark brown sugar
• 1/3 c all purpose flour
• 2 tblsp unsweetened cocoa powder
• 1/4 tsp salt
• 3 - 3 1/2 oz bittersweet chocolate, coarsely chopped

Preparation

Step 1

Preheat oven 440 degree over with rack in middle.

Butter a 1-1/2 qt shallow baking dish. Toss berries with granulated sugar and let stand 15 minutes. Blend milk, butter, eggs, brown sugar, flour, cocoa and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.

Bake until slightly puffed and firm to the touch, about 35 minutes. Remove fromoven and immediatelysprinke with the copped chocolate.

Cool to warm, about 20 minutes.

Serve warm or at room temperature.