Clafoutis with chocolate & cherries

We make the clafoutis a bit more robust with some dark chocolate

The French classic clafoutis isn’t as well known outside their homeland France. A crying shame, because this delicious dessert is quick to prepare and a hit with most people. While most recipes highlight the version with vanilla, we’re adding some body by adding dark chocolate.


If you can get fresh cherries in season, you don’t need us to tell you to grab a bunch from your local green grocer. If it’s not cherry season, just use a jar. Who cares.

The ingredients:

(serves 4)
  • 2 oz (60g) almond flour
  • 1 oz (25g) cocoa
  • a knife tip of salt
  • 2⅔ oz (75g) cane sugar
  • 3 eggs
  • 8½ fl oz (around 1 cup or 250ml) whipping cream, unsweetened
  • 3½ oz (100g) dark chocolate drops (or chopped dark chocolate)
  • 1 tbsp butter
  • 12 oz (350g) jarred cherries, drained, keep the juice
Cherry port sauce
  • 10 fl oz (300ml) cherry juice
  • 5 fl oz (150ml) red port
  • 3½ oz (100g) cane sugar
  • 8½ oz (250g) mascarpone
  • 7 fl oz (200ml) whipping cream, unsweetened, whipped to the consistency of yoghurt
  • 3 tbsp kirsch (optional)
  • 2 tbsp granulated sugar
  • 1 oz (30g) almond shavings
  • 1 oz (30g) chocolate shavings


  • BBQ with cover for indirect grilling
  • 4 small skillets or 1 large skillet
  • Whisk

How to make:

Prep: 30 minutes
Cooking about: 25-40 minutes


Prepare a BBQ or grill for indirect grilling and heat until 180 °C (356 °F)
In a mixing bowl, mix together the almond flour, cocoa. salt, and cane sugar. Add the eggs and whipping cream and whisk to a smooth batter. Add the dark chocolate and mix well.

Cherry chocolate clafoutis

Grease your skillets with butter and fill them with the batter. Divide the cherries equally and place the skillets in your hot BBQ. Cook the clafoutis for 20-25 minutes if using small skillets, or 35-40 minutes if using a big skillet.


Meanwhile, make the cherry port sauce by combining the cherry juice, red port, and cane sugar in a saucepan. Bring to a boil and reduce until you have a sticky syrup. Be aware: when it cools, the syrup will thicken significantly.


In a bowl, whisk the mascarpone to break it up, then whisk in the whipped cream, kirsch, and sugar.


Remove the clafoutis from the BBQ and let cool slightly. Garnish with cream, cherry port sauce, and the almond and chocolate shavings.

Items used for this recipe

The Bastard Plate Setter Square
The Bastard
Plate Setter
Leren BBQ Schort
Smokey Goodness
BBQ Schort
The windmill skillet
Cast Iron
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
The Bastard One Minute Lighter
The Bastard
BBQ Lighter
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