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180 grams (6 oz) chocolate

3 medium eggs

185 ml. milk

1 tea spoon cinnamon

1 tea spoon pure vanilla extract

50 grams (1,80 oz) powder sugar

60 grams (2 oz) flour

3 ripe pears, sliced

Butter for greasing

Cooking Procedure


n Makes 1x20 cm. round baking dishnn Preheat your oven to 180C (350F), fan-forced.n Melt the chocolate over a double boiler. Let it cool to room temperature.n In a large bowl add the eggs and lightly beat with a whisk. Add the milk, cinnamon, vanilla extract and sugar. Mix well. Add the chocolate and mix the mixture with a hand-held blender until it is nice and smooth. Gently fold in the flour and mix with a rubber spatula – make sure to not over-mix the batter. Even if you see a few lumps, don’t worry, they will blend with the rest of the batter during the baking.n Grease your baking dish with a little bit of butter or flavorless oil.n Pour the batter in the baking dish. Arrange the slices of pears on top of the batter. Do not press them or try to push them deeper in the batter. They will sink a bit during the baking.n Bake for about 40 minutes. When you take out the cloufutis out of the oven you will notice that is a little bit wobbly in the center – that’s how you want the clafoutis to be. Leave it to cool until warm (it will firm up a bit), dust with cocoa powder (optional) and serve immediately.n You can serve it with whipped cream or ice-cream.n NOTE: It is better to use a heavy dish with thicker sides and bottom, because it will retain the heat from the oven very well and your dessert will bake more evenly.n n n n n n n  n

See Recipe Procedure


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