Circle B Kitchen
Adapted from a recipe in the SF Chronicle
Ingredients:
1 1/2 ounces chopped bittersweet chocolate
1 3/4 cups half-and-half
1 pound cherries, pitted
1 cup sugar
2/3 cup flour
4 eggs
1/2 teaspoon almond extract (I used 1 tsp Frangelico)
1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 400 degrees. Generously grease an oval baking dish, about 13 inches long.
2. In a double boiler over medium-low heat, heat chocolate with 2 tablespoons of the half-and-half until melted. Remove from heat and stir until smooth. Set aside. (I did this in the microwave and it worked fine).
3. While the chocolate is melting, toss pitted cherries with 1/3 cup sugar and let macerate while you are making the batter.
4. Whisk flour and remaining sugar together in a medium bowl. Add eggs and 1/2 cup of the half-and-half, and whisk well until completely combined. Whisk in remaining half-and-half and extracts until blended.
5. When chocolate has cooled slightly, mix 2 tablespoons of the batter with it, whisking to combine.
6. Transfer the cherries and any liquid to the prepared baking dish, spreading evenly over the bottom. Pour batter over and around the fruit, making sure that it is even all the way around.
7. With a spoon, drizzle chocolate mixture around the cherries to create a marbled look.
8. Bake clafouti until puffed and set, about 35-40 minutes.
9. Serve immediately.