Chocolate Clafouti

These perfect tiny stonefruits from the Lancaster Market were so delicious baked in a chocolate layer of batter.  The recipe was inspired by Donna Hay.

Chocolate Clafouti with Plums & Apricots

(Serves 12) (1 serving is two fruit halves with surrounding chocolate pudding cake)

Beat eggs and sugar in mixing bowl.
3 eggs
3 tablespoon sugar

Chop chocolate bar.  Mix with flour and cocoa.
1/3 cup whole wheat pastry flour
1/4 cup cocoa powder
1 8 ounce bar unsweetened chocolate, chopped in food processor

Mix vanilla and evaporated skim milk.
1 teaspoon vanilla
1 cup evaporated skim milk

Melt buttery spread in baking dishes.  I used  2 baking dishes, approximately 8 inch X 5 1/2 inch. 
2 tablespoon Earth Balance Buttery Spread

Add dry flour-chocolate mixture to the egg-sugar mix in bowl, alternately with the liquid vanilla-milk mix.  Stir just until combined.  Pour into baking dishes.

Arrange stone fruit halves, cut side up on top of batter.
12 plums, halved and stoned
12 apricots, halved and stoned

Bake at 350 F. for 20 minutes.

These were very good for dessert served warm with vanilla ice cream.  I also enjoyed 1 of each fruit with Greek Yogurt for breakfast.

Have a great week!