Chocolate and Pear Clafoutis with Caramel Sauce

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Chocolate and Pear Clafoutis with Caramel Sauce
The purpose of a clafoutis is to highlight a delicious fruit. This clafoutis does just that, as well as being chocolatey to enhance the sweet pear flavour. We make clafoutis all day long at home. It is such a simplistic cake, easily made with basic pantry ingredients.
Ingredients
Method

Ingredients

  • 4 eggs
  • 100g sugar
  • 150g flour
  • A pinch of salt
  • 3 tablespoons cacao powder
  • 100g butter, melted
  • 200ml milk
  • 3 ripe pears
For the caramel sauce
  • 200g caster sugar
  • 2 teaspoons water
  • 200ml double cream
  • 1 teaspoon salt

  • Method

  • 1
    For the clafoutis, in a bowl whisk together the eggs and sugar. Add the flour, salt and cacao powder and stir well until it is smooth. Then, add the melted butter and finish the batter by pouring in the milk. Set aside.
  • 2
    Preheat the oven to 200C/ 180C Fan/ Gas Mark 6.
  • 3
    Peel and core the ripe pears, and slice in two.
  • 4
    Grease the Le Creuset Stoneware Heritage Rectangular Dish with butter and coat with flour. Pour the clafoutis mixture into the dish, spread out the pears and place on top. Place in the preheated oven and bake for 40 minutes.
  • 5
    Whilst the cake is baking, make the caramel sauce by combining the sugar and water in a small saucepan. Heat over medium heat and leave to caramelise for 5 minutes. When you get the golden and rich colour of caramel, remove from the heat and carefully add the cream. It will steam away, so use a silicone spatula to stir. Finish by mixing in the salt and leave to cool by setting it aside in a jar.
  • 6
    Cook’s Notes
  • 7
    Keep the leftover caramel in a jar and store in a dry cupboard for when you want to spread over a nice piece of bread, or even better, eat slightly warmed and poured over some crêpes and apples.