Raspberry Clafoutis with Bourbon and Dark Chocolate
Fresh summery berries nestled in a light, fluffy oven-baked pancake, this raspberry clafoutis is the fast and effortless dessert you need in life!
Author:James | Thyme to Mango
400g raspberries (fresh or frozen)
100g dark chocolate, broken into small pieces
1 ¼ cup, milk
1/3 cup, maple Syrup
3 large eggs, lightly beaten
2 tbsp bourbon (optional)
100g plain flour
pinch of salt
butter/ oil to grease
icing sugar, to serve (optional)
Preheat your oven to 180°C/ 350°F. Generously grease a large baking dish/ pan (I used a 30cm x 20cm ceramic baking dish)
In a large bowl whisk together the milk, maple syrup, eggs, bourbon, and flour until a batter like consistency is formed.
Spread the raspberries evenly in a single layer along the bottom of the prepared baking dish. Sprinkle over the dark chocolate pieces. Pour in the prepared batter.
Place the clafoutis in the oven and bake for 50 – 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm or cold. Will keep in the fridge for 2 to 3 days.