I have been inspired lately with all these lovely photos of Cherry Clafoutis floating around on the interwebs. I was originally tempted to try one out myself, but I was in the mood for something a little different. Something rich. Something decadent.
Behold the Cherry Brownie Clafoutis!
I had envisioned cooling these little personal brownies then turning them upside down to have them pop out effortlessly into these squiggly cubes of chocolate cherry bliss.
That didn't happened.
Instead I pounded on the bottom of one ramekin until the heel of my hand hurt. I then proceeded to turn it right side up, grab my spoon and just dig in. That works too. Plus they do look pretty irresistibly darling in these adorable square ramekins.
Cherry Brownie Clafoutis
Makes 6 individual desserts.
Source: Adapted from Joy of Baking's Brownies.
5 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
2 tbsp cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
3/4 cup flour
1/4 tsp salt
30 sweet cherries, pitted
Preheat the oven to 350 degrees and position a rack in the center. Spray 6 dessert dishes or ramekins with non stick cooking spray and set them aside on a large baking sheet.
In a double boiler or a heatproof bowl set over simmering water melt the chocolate and butter, stirring occasionally. Once it's melted and smooth take the bowl off the heat and stir in the cocoa powder and sugar using a whisk. Add the vanilla next then the eggs one at a time mixing well after each addition. Finally whisk in the flour and salt until the mixture is smooth.
Scoop the batter into the prepared dishes until each is filled 3/4 of the way. Press 5 or so cherries into each dish and bake them for 25 – 30 minutes until the tops are shiny and a toothpick inserted into the middle comes out with only a small amount of batter and moist crumbs clinging to it. Let them cool on a cooling rack for at least 20 minutes before serving if you can stand it. Enjoy!