Clafoutis with chocolate and pear

Method8 steps

1. 1

   Step 1: Preheat the oven to 180°C.

2. 2

   Step 2: Beat the 2 eggs with all 90 g sugar until pale and fluffy.

   Uses 2 eggs · 90 g sugar

3. 3

   Step 3: In a separate bowl, mix all 90 g flour and 20 g unsweetened cacao powder.

   Uses 90 g flour · 20 g unsweetened cacao powder

4. 4

   Step 4: Mix the cacao and flour mixture into the beaten eggs and sugar. Gradually whisk in all 200 ml milk until the batter is smooth.

   Uses All the beaten egg and sugar mixture from step 2 · All the cacao and flour mixture from step 3 · 200 ml milk, added gradually

5. 5

   Step 5: Wash the 3 pears, then peel and core them. Cut the flesh into cubes or slices; discard the peel, cores and washing water.

   Uses 3 large ripe pears · Water to wash the pears, discarded

6. 6

   Step 6: Grease a small gratin dish with the knob of butter. Spread the prepared pear flesh over the bottom and pour all the batter over it.

   Uses 1 knob butter to grease the dish · All the cut pear flesh from step 5 · All the smooth batter from step 4

7. 7

   Step 7: Bake the clafoutis at 180°C for 30–40 minutes, checking from 30 minutes. It should be puffed and set with no liquid raw batter in the centre; an egg dish should reach 71°C (160°F). Continue baking if needed.

   Check the clafoutis · 30 minUses The filled dish from step 6

8. 8

   Step 8: Let the baked clafoutis cool to your preferred warm serving temperature, or serve at room temperature. It will settle as it cools. Divide into four portions.

   Uses The baked clafoutis from step 7