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Decadent Dark Chocolate Cherry Clafoutis Recipe Easy Homemade Dessert with Kirsch

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A rich and elegant clafoutis combining bittersweet dark chocolate, tart cherries, and a subtle hint of kirsch cherry brandy for a cozy, indulgent dessert that’s easy to make.

Ingredients

Scale
  • 2 cups fresh or frozen pitted cherries
  • 3.5 oz (100 g) dark chocolate chunks or chips (70% cocoa preferred)
  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/4 cup (60 ml) heavy cream
  • 2 tbsp kirsch (cherry brandy)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Unsalted butter (for greasing the pan)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9-inch (23 cm) baking dish thoroughly to prevent sticking and add richness.
  2. Melt the dark chocolate: Place the chocolate chunks in a microwave-safe bowl and heat in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly while you prepare the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) granulated sugar, and a pinch of salt.
  4. Combine wet ingredients: In a separate bowl, beat 3 large eggs until lightly frothy. Add 1 cup (240 ml) whole milk, 1/4 cup (60 ml) heavy cream, 1 tsp vanilla extract, and 2 tbsp kirsch. Whisk well to blend.
  5. Incorporate melted chocolate: Slowly mix the melted dark chocolate into the wet ingredients, stirring until fully combined and smooth.
  6. Combine wet and dry: Gradually whisk the dry mixture into the wet chocolate mixture to form a smooth batter. It should be slightly thick but pourable—like a thin pancake batter.
  7. Add the cherries: Gently fold in about 2 cups of pitted cherries, reserving a few to scatter on top for presentation.
  8. Pour batter into the prepared dish: Spread evenly and arrange reserved cherries on top for a pretty finish.
  9. Bake: Place in the oven and bake for 35–40 minutes. You’re looking for puffed edges, a set center that jiggles slightly, and a golden brown top.
  10. Cool and serve: Let the clafoutis cool for at least 10 minutes before dusting with powdered sugar (optional). Serve warm for the best experience.

Notes

Use room temperature eggs, milk, and cream for a smooth batter. Melt chocolate gently to avoid seizing. Butter the baking dish well to prevent sticking. Tent with foil if edges brown too quickly. Let cool slightly before serving. Kirsch is key for authentic flavor but can be substituted with cherry liqueur or extract. Avoid overmixing to prevent toughness.

Nutrition

Keywords: dark chocolate, cherry clafoutis, kirsch, cherry brandy, easy dessert, homemade dessert, custard dessert, chocolate cherry dessert

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