Dark Chocolate, Cherry and Tahini Clafoutis

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Continuing on my theme of exciting and different flavor pairings, I’ve discovered dark chocolate and tahini were such an explosive combination that I knew they would make a few interesting dessert and sweet treats. As cherry season always clicks with the clafoutis craze in my kitchen, I wanted to take the classic cherry clafoutis and give it my own twist (I am sure you’ve never heard that one before, either!).

This recipe intermingles flavors of the Middle East with a traditional French dessert. Sweet cherries are hugged by a rich and luscious batter made with dark chocolate, browned butter, ground almonds and tahini. No, your hips will not thank you for this one, but trust me—every other part of you will be craving for more.

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Continuing on my theme of exciting and different flavor pairings, I’ve discovered dark chocolate and tahini were such an explosive combination that I knew they would make a few interesting dessert and sweet treats. As cherry season always clicks with the clafoutis craze in my kitchen, I wanted to take the classic cherry clafoutis and give it my own twist (I am sure you’ve never heard that one before, either!).

This recipe intermingles flavors of the Middle East with a traditional French dessert. Sweet cherries are hugged by a rich and luscious batter made with dark chocolate, browned butter, ground almonds and tahini. No, your hips will not thank you for this one, but trust me—every other part of you will be craving for more.

The sweetness is beautifully complemented by the nuttiness of the tahini. Very moreish and dangerously good. This is one to be savored, forkful for forkful, each bite giving you a whole new flavor dimension. The cherries are not pitted for a reason. Not only will they stop you from devouring the clafoutis, which you really will want to do, but also they add a sensational flavor of faint bitter almond, as they come from the same family. To complement, the ground almonds in the recipe mirror this offering in both flavor and texture.

Method:

  1. Pre-heat the oven to 200ºC (392ºF). Brush either six ramekins (ca. 125ml) or one larger form, with some of the melted butter and evenly sprinkle about 40g sugar, then divide the cherries into the form/s.
  1. In a saucepan heat 80g butter on low heat and gently brown. It should be a light golden color and wonderfully aromatic. Set aside to cool slightly.
  1. Mix together flour, 100g sugar, ground almonds and fleur de sel in a large bowl. In a separate bowl whisk together eggs and milk, then together with the melted butter, melted dark chocolate and tahini pour over the flour-ground almond mixture. Fold the mixture together to incorporate the ingredients into a thick batter. Pour over the cherries.
  1. Mix the remaining 80g melted butter, almond slices and sesame seeds together and pour over the clafoutis.
  1. Bake the clafoutis in the oven for 20-40 minutes, depending on the size of your forms.
  1. Serve warm with a scoop of vanilla ice-cream or simply indulge in it pure with just a fork.
thepassionatecook
had to read that twice... what a combination! i use tahini way too little and never really experimented with it, although i am addicted to the flavour. my iraqi friend says the simple combo of tahini with pomegranate or date molasses was the only type of dessert or sweets they knew in a war-ridden country. and it tastes amazing!
AUGUST 14, 2010 4:45:00 PM GMT+02:00
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