Dark Chocolate Cherry and Tahini Clafoutis

Serves 6


600g cherries, washed and unpitted
160g butter, melted
180g sugar
75g flour
65g dark chocolate (70% cocoa), melted
150g ground almonds
2 eggs
150 ml milk
50g almond slices
2-3 tablespoons Tahini
handful of sesame seeds
pinch of fleur de sel


  1. Pre-heat the oven to 200 degrees C. Brush either 6 ramekins (ca. 125 ml) or one larger form with some of the melted butter and evenly sprinkle about 40g sugar, then divide the cherries into the form/s.

  2. 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.

  3. 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.

  4. Mix the remaining 80g melted butter, almond slices and sesame seeds together and pour over the clafoutis.

  5. Bake the clafoutis in the oven for 20-40 minutes, depending on the size of your forms.

  6. Serve warm with a scoop of vanilla ice-cream or simple indulge in it pure with just a fork.


The Food Guide Tips:

- Stylish and hot superfruit – cherries

- Selecting and storing almonds