Dark Chocolate Clafoutis

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Butter a 20cm (8 inch) round baking dish and coat with granulated sugar.

   Tip: To prevent the clafoutis from sticking, make sure to grease the dish and coat it evenly.

2. 2

   In a medium bowl, whisk together flour, cocoa powder, and salt.

   Tip: Whisking the dry ingredients helps to incorporate air and ensures a smooth batter.

3. 3

   In a large bowl, whisk together milk, eggs, and melted butter.

   Tip: Whisking the wet ingredients helps to incorporate air and ensures a smooth batter.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until smooth.

   Tip: Make sure to scrape the sides of the bowl to avoid any lumps.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Melted chocolate helps to bind the ingredients together and adds flavor.

6. 6

   Add the melted chocolate to the batter and whisk until combined.

   Tip: Make sure to scrape the sides of the bowl to avoid any lumps.

7. 7

   Gently fold in the sour cream and raspberries.

   Tip: Folding in the sour cream and raspberries helps to distribute the ingredients evenly.

8. 8

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Make sure to spread the batter evenly to prevent any hot spots.

9. 9

   Bake for 30-35 minutes or until the clafoutis is golden brown and set.

   Tip: Check the clafoutis after 25 minutes to prevent overcooking.

10. 10

    Remove from the oven and let cool for 10 minutes before serving.

    Tip: Letting the clafoutis cool helps to set the texture and prevent it from falling apart.

11. 11

    Serve warm or at room temperature, topped with additional raspberries and whipped cream if desired.