Tuesday, November 08, 2011

Clafoutis à la banane et au chocolat noir

This weekend I had a terrible headache. I was just laying in the bedroom in the dark, wasn't able to do anything. My wonderful boyfriend thought he would cheer me up and went to the kitchen. An hour later he came back with a delicious plate of banana-chocolate clafoutis. Oh what is this clafoutis? It's a heavenly dessert. (I'm lucky, right?!) Here it is how it's made.

Clafoutis á la banane et au chocolat noir

Ingredients (for 6 people):
For the batter:
150 g flour
100 g sugar
1 packet of vanilla sugar/vanilla extract/natural vanilla
1 packet of baking powder
4 eggs
40 cl cream

3 banana
150 g of dark chocolate

Preheat the oven to 200°C (390°F).
Cut the banana to slices, the chocolate to 1x1 cm (0,4') cubes. In a bowl mix the flour, the sugar, the vanilla, the baking powder, the eggs and the cream for around 5 minutes to get a smooth batter.
Add gradually the banana and the chocolate pieces and mix carefully.
Pour the batter into a baking form on baking paper and bake it on 200°C (390°F) for around 25 minutes. The clafoutis shouldn’t be overcooked. Take the clafoutis out of the hot form to a plate and let it cool down for 15-20 minutes (which is the hardest part of the recipe). You can enjoy it either warm or cold.
The original clafoutis is made with sour cherries instead of bananas or chocolate (and pronounced 'clafutie'). 

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