Description
A lightly sweetened, chocolatey, baked dessert that’s somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I’ve used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.
Ingredients
- 1 tablespoon unsalted butter, softened
- 4 cups mixed frozen berries, thawed and drained
- 3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
- ½ cup all-purpose flour
- ½ cup white sugar
- 2 tablespoons white sugar
- ¼ cup sifted cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 6 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup sifted powdered sugar, or more as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9×13-inch pan.
- Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
- Whisk together flour
- sugar
- cocoa powder
- salt
- and cinnamon in a large bowl until thoroughly combined. Add in eggs
- and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter
- vanilla
- and almond extracts. Gradually pour in milk and heavy cream
- whisking constantly
- until incorporated. Pour batter over berries and chocolate in the prepared pan.
- Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed
- about 25 minutes. Can be eaten immediately
- cooled slightly
- or at room temperature
- as desired. Sprinkle generously with powdered sugar before serving.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12