Chocolate Cherry Clafoutis


Chocolate Cherry Clafoutis is a great dessert that is perfect for date night or a family dinner. It’s the kind of dessert that everyone would enjoy and make sure to leave some room for because it’s really good!

Despite the lack of fresh seasonal cherries, it doesn’t mean you can’t enjoy delicious clafoutis. Especially if it comes in the form of a rich chocolate cherry clafoutis topped with fresh whipped cream and cherries jubilee.

Related Post: Cherry And Almond Clafoutis



A specialty of Limousin region of France, clafoutis is a light dessert similar to a flan or baked custard. Traditionally made using local griottes or sour morello cherries but you’ll come across many other versions using different fruits. When made with fruits other than cherries the dish is called a “flaugnarde” but the name “claufoutis” is more widely used.


Chocolate and cherry is a combination we love so much in my family and one that I use a lot in my baking. I thought a clafoutis was another perfect dessert to showcase this match made in heaven. I came across some recipes on the internet but then decided to adapt Inci’s recipe with a few changes made along the way. Then in the heat of the moment, I scattered some chocolate chunks over the fruit :):) Spooned straight from the dish while still warm is how I recommend you eat it. It’s so yummy that you shouldn’t be alone as you might not be able to stop yourself before the whole thing is gone :):)

The savory versions are also very popular. I especially want to try a couple of recipes shared by my dear friend Mujgan using spinach and courgettes.

Another thing that I want to mention is that a traditional clafoutis is made using whole, unpitted cherries. When heated the pits release a chemical that gives an almondy taste to the dish. I personally never tried to make it this way, thinking it might be a bit unpleasant biting into one.



15 mins


40 mins


55 mins

Recipe type: Dessert

Cuisine: French

Serves: 6 people


  • 3 eggs
  • 130 gr sugar
  • 60 gr flour
  • 30 gr cocoa
  • 150 ml milk
  • 200 ml cream
  • 200 gr sour cherries
  • 200 gr sweet cherries
  • pinch of salt
  • 1 tsp vanilla extract
  • 50 gr chocolate
  • butter


  1. Preheat the oven to 180 C (350 F) and butter your dish. I used a 15×24 cm (6×9 inches) rectangular dish. You can also use a 9-10 inch round dish.
  2. Place pitted cherries in the dish and scatter them over the chocolate chunks.
  3. Whisk eggs with the sugar, vanilla extract, milk, cream and a pinch of salt.
  4. Mix the flour and cocoa in a separate bowl and sift into the egg mixture. Whisk until smooth.
  5. Pour the mixture over the fruit.
  6. Bake 40-45 minutes until nicely puffed.
  7. Serve warmly dusted with icing sugar.


Can be served cold.

You can use frozen fruits.

You can first soak the cherries in kirsch.

It will puff up in the oven but deflate once you take it out. Don’t think you’ve done something wrong, that’s normal.

You can be really naughty and scatter some more chocolate chunks as you take it out of the oven :):)


This Black Forest Clafoutis is my twist on a classic French dessert. Bittersweet chocolate and sweet cherries baked in a chocolatey soufflé-like batter. It’s decadent but not too sweet. Serve warm with whipped cream and chocolate curls.

Black Forest Clafoutis (Cherry and Chocolate Clafoutis) #clafoutis #blackforest #chocolate #cherry #dessert #dessertrecipe #frenc #baking #breakfast #breakfastrecipe | The Missing Lokness

It has been a month since I last posted a recipe. I hate that I’m not able to post as often as before the pandemic. Without traveling and dining out, I struggle to get inspired and come up with new ideas. I want to make sure that every recipe that I share is something that I’m excited about. So in the coming months, I may not post as much. But I’ll try my best to continue bringing in new recipes.

Black Forest Clafoutis (Cherry and Chocolate Clafoutis) #clafoutis #blackforest #chocolate #cherry #dessert #dessertrecipe #frenc #baking #breakfast #breakfastrecipe | The Missing Lokness

My version is the Black Forest with cherry and chocolate. Although clafoutis is traditionally just plain, I can’t resist doing a chocolate version. Growing up, I love Black Forest cake and know that cherries and chocolate would go so well together. This is the perfect sweet to celebrate the cherry season!

Clafoutis is best served warm. Melted chocolate, roasted sweet cherries, and chocolatey batter. Bryan described the texture of clafoutis as crepe at the bottom and soufflé in the center. I think it kind of reminds me of bread pudding. It’s probably somewhere in between. Anyway, it’s a wonderful warm sweet dish. Don’t forget the whipped cream and chocolate curls. Decadent and not too sweet. Bryan and I both really enjoyed this!

Black Forest Clafoutis (Cherry and Chocolate Clafoutis) #clafoutis #blackforest #chocolate #cherry #dessert #dessertrecipe #frenc #baking #breakfast #breakfastrecipe | The Missing Lokness

By the way, did I mention that clafoutis can be reheated for later? So you don’t have to worry about not being able to finish the whole thing all at once! Keep in an airtight container in the fridge and warm it in the oven when ready to serve.

Hope you guys like the recipe! Later & stay safe!

Black Forest Clafoutis (Cherry and Chocolate Clafoutis)

 Course Breakfast, Dessert

 Cuisine French

 Keyword baking, black forest clafoutis, cherry chocolate clafoutis, dessert, easy dessert, french dessert, fresh cherry dessert, sweet breakfast

 Servings 6 people

Related Post: Keto Cherry Clafoutis


  • 1 tablespoon unsalted butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened natural cocoa powder
  • Pinch of salt
  • 1 cup whole milk
  • ½ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound fresh Bing cherries (stems removed, pitted and keep whole)
  • 3 ounces bittersweet chocolate (about 60% cacao) (cut into ½-inch chunks)
  • Whipped cream (optional)
  • Chocolate curls (optional)


  • In a 10-inch cast iron skillet or baking dish, add 1 tablespoon butter. Let it soften at room temperature.
  • Preheat the oven to 400˚F (200˚C).
  • In a small bowl, whisk together the flour, cocoa powder & salt. Set aside.
  • In a blender, add milk, sugar, eggs and vanilla. Blend until smooth, about 20 seconds. Add the flour mixture and pulse until just incorporated, about 5 – 7 pulses.
  • Coat the 10-inch skillet with the softened butter. Add the pitted cherries and arrange them in a single layer. Pour the batter over the cherries. Top with the chocolate chunks. Bake in the oven until puffed around the edges and set in the center, about 35 minutes. Remove from oven and let it cool for about 15 minutes. It will sink slightly as it cools.
  • Scoop the clafoutis into serving plates. Serve warm with whipped cream and chocolate curls if desired.


  1. For storage, keep leftover in an air-tight container. When ready to reheat, scoop into an oven-safe baking dish and bake in a 300˚F oven until warmed though, about 12 minutes.
  2. How to remove cherry pits without a cherry pitter? Use a rounded pastry tip! Place a rounded pastry tip on a chopping board. Hold the cherry stem side down and over the pastry tip. Press down firmly until you feel the tip has reached the pit. Turn the cherry over to the other end. Press down the cherry onto the pastry tip until it reaches the pit. Now, you have 2 cuts from both ends. Turn the cherry back to the steam end. Push down on the pastry tip until you can feel the pit starts to move. Pop out the pit with a help of a chopstick. It looks like this.
  3. For the chocolate chunks, you can use semi-sweet or bittersweet. It’s your preference. You can also use chocolate chips too, but I think chocolate chunks look better on the clafoutis than chocolate chips. 
  4. To make whipped cream, whisk 1 cup of cold heavy cream in an electric mixer (or by hand), add 2 tablespoons sugar. Beat until stiff peak form. Don’t over beat.
  5. To make chocolate curls, take a about 2-inch piece of chocolate and microwave in 50% for 15 – 20 seconds. (I didn’t heat up my chocolate this time. It was a warm day.) Using a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create curls. Refrigerate until ready to use.


French Chocolate Chips and Cherry Clafoutis, my take on the classic summer dessert. Superbly scrumptious and light, with an almond custard-like taste and texture, this is one of those quick and easy desserts that never fail to impress.


Clafoutis is a French dessert that has a sweet batter with the consistency of a flan. Traditionally, clafoutis is made with black cherries, and usually pits are not removed.  They are said to contain the active chemical in almond extract, which is released during baking, thus giving the clafoutis a distinctive almond flavour.

Now, while this sounds rather yummy, l would recommend you remove the pits if you have small kids, l would not trust they can easily remove them.

Instead, you can add almond extract to the batter, and also some ground almond, for extra flavour. The taste can be enhanced also by using vanilla extract, they both work beautifully here. If you google the term clafoutis, you might find the very slightly different spelling too, clafouti, but it really is the same delicious and finger-liking dessert.


If you wonder what have chocolate chips to do with cherry clafoutis, well, they are not usually used here. But this does not mean we cannot make the dessert our own and add them. After all, chocolate chips can only make it super douper yummy. They will not hold their shape during baking, like they usually do in cookies, they melt nicely and bring extra sweetness.

To make this yummy dessert:

  • grease an oven-proof dish with butter, and sprinkle some granulated sugar over
  • pit the cherries, and arrange them on the bottom of the dish together with the chocolate chips
  • in a jug, whisk together the milk, egg, a pinch of salt, melted butter and vanilla and almond extract
  • separately, sift the hour, and add the ground almonds and sugar
  • pour in the wet ingredients and mix to get a smooth batter
  • pour it over the cherries and chocolate chips and baked for 20-25 minutes at 190 degrees C (375 F)

If you don’t happen to have cherries, they can successfully be replaced by other fruit like blueberries, plums, blackberries, cranberries, etc

It has occurred to me that l have not made a dessert for a while now, all my latest posts are either main meals, snacks or salads. It had to be rectified, really.

Overhead shoot of an iron cast with french cherry clafoutis to be baked

Related Post: Cherry Clafoutis Frozen Cherries


When you make the batter, this is pretty runny, unlike most cakes, where the batter is way more consistent. It’s even thinner than the crêpes batter, but that’s not a problem really, it’s meant to be this way.

I have long researched a cherry clafoutis recipe, l wasn’t verry happy with any, either ridiculous amounts of sugar, or butter. Ripen cherries are naturally sweet and juicy, so tons of sugar is really unnecessary. Especially since chocolate chips are added too.

This summer dessert is such a classic recipe, that you really have to give it a go, it’s so delicious!

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