Decadent Dark Chocolate Cherry Clafoutis Easy Homemade Recipe to Impress

“You sure that’s going to work?” my friend asked, eyeing the dark chocolate chunks I just tossed over the fresh cherries in the custard batter. Honestly, I was skeptical too. Clafoutis was something I’d only pictured as a humble, fruit-focused French dessert—cherries, sugar, and a simple flan-like batter. But that afternoon, with a stubborn craving for something richer and a handful of bittersweet chocolate staring back at me, I figured, why not?

The oven timer beeped, and the smell hit me first—a warm, inviting aroma of cocoa and baked fruit that somehow felt like a cozy hug on an otherwise hectic day. When I finally took a bite, the fudgy pockets of dark chocolate melted perfectly against the tart cherries, all wrapped in that custardy, slightly puffed clafoutis base. It wasn’t just dessert; it was a quiet little victory, a surprise win from a hunch and a dash of impatience.

Since then, I’ve found myself making this decadent dark chocolate cherry clafoutis over and over. It’s the kind of dessert that’s both impressive-looking and forgiving enough for a casual cook like me—not too fussy, but with that wow factor baked right in. It quietly stole a spot in my recipe rotation and keeps popping up whenever I want something cozy but not overly sweet, a little bit fancy but totally doable.

So here it is, the recipe that turned my clafoutis doubts into a bright little tradition. It’s perfect when you want to impress without stress, and honestly, it’s a dessert that feels like it’s giving you a secret treat with every bite.

Why You’ll Love This Recipe

This decadent dark chocolate cherry clafoutis isn’t just another fruit dessert—it’s a tried-and-true winner for plenty of reasons I’ve come to appreciate over many late nights and weekend baking sessions:

• Quick & Easy: Comes together in under 45 minutes, including baking time—ideal for those spontaneous dessert cravings or last-minute guests.
• Simple Ingredients: No hunting for obscure items here. You probably have everything in your pantry already, from eggs to high-quality dark chocolate.
• Perfect for Cozy Evenings: Whether it’s a quiet night in or a casual dinner party, this clafoutis feels both homey and special.
• Crowd-Pleaser: The balance of bittersweet chocolate and tart cherries consistently gets nods of approval, even from the pickiest eaters (kids included!).
• Unbelievably Delicious: The texture is that dreamy custard you want to savor, with pockets of melted chocolate that add a luxurious touch to the traditional clafoutis.

What sets this recipe apart? It’s the way the dark chocolate chunks melt unevenly, creating gooey pockets amidst the softly baked cherry custard. Plus, using whole fresh cherries (pitted, of course) gives it a natural brightness that cuts through the richness. You won’t find a better balance of indulgence and freshness anywhere else. This recipe isn’t just dessert; it’s a little moment of joy that lingers, perfect for winding down or celebrating small wins.

What Ingredients You Will Need

This decadent dark chocolate cherry clafoutis relies on a handful of straightforward ingredients that come together to create its magic. Each one plays a specific role, from texture to flavor balance, and most are pantry staples you can count on anytime.

• Fresh Cherries (about 1 ½ cups, pitted) – I prefer Bing cherries for their natural sweetness and firm texture, but you can swap in Rainier or even frozen if fresh aren’t available.
• Dark Chocolate Chunks (3.5 oz / 100g) – Choose chocolate with 60-70% cacao for that perfect bittersweet punch. I usually go with Ghirardelli or Valrhona for a reliable melt and flavor.
• All-Purpose Flour (½ cup / 60g) – Provides the structure but keeps the custard light and tender.
• Granulated Sugar (⅓ cup / 65g) – Balances the tartness and bitterness without overwhelming the fruit and chocolate.
• Large Eggs (3, room temperature) – Key for that silky, custard-like texture.
• Whole Milk (1 cup / 240ml) – Adds creaminess; you can swap with almond or oat milk for a dairy-free twist.
• Pure Vanilla Extract (1 tsp) – Enhances the flavors with a warm, aromatic note.
• Salt (a pinch) – Just enough to make everything pop.
• Unsalted Butter (for greasing the dish and optional dotting on top) – Helps the clafoutis brown beautifully and prevents sticking.

Optional but recommended:

• Powdered Sugar (for dusting) – Adds a delicate finish and a touch of sweetness.

Equipment Needed

This recipe keeps things uncomplicated when it comes to kitchen tools, so you don’t need fancy equipment to nail it.

• Oven-Safe Baking Dish: A 9-inch (23 cm) round or square dish works perfectly. I’ve used ceramic and glass; both give lovely results. If you don’t have one that size, a similar-sized Pyrex works just fine.
• Mixing Bowls: One medium bowl for the batter and a small one for the dry ingredients.
• Whisk: For combining the eggs, milk, and sugar smoothly. A sturdy balloon whisk or even a hand mixer works well.
• Sifter or Fine Mesh Strainer: Helpful for aerating the flour and sugar, but you can skip if you’re in a hurry.
• Measuring Cups and Spoons: Precision counts here, so keep these handy.
• Spatula: For folding in the cherries and chocolate gently without breaking them up.

Pro tip: If you want a rustic touch, a cast iron skillet also works great for baking clafoutis, giving you a slightly crisper edge. Just make sure it’s oven-safe and well-greased.

Preparation Method

1. Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add richness to the crust.
2. Prepare the cherries: Pit about 1 ½ cups of fresh cherries. If you’re using frozen, thaw and drain them well to avoid excess moisture in the batter.
3. Mix dry ingredients: In a small bowl, sift together ½ cup (60g) all-purpose flour, ⅓ cup (65g) granulated sugar, and a pinch of salt. This helps the batter stay light and lump-free.
4. Combine wet ingredients: In a medium bowl, whisk 3 large eggs until just combined. Add 1 cup (240ml) whole milk and 1 tsp pure vanilla extract. Whisk again until smooth.
5. Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, whisking constantly. The batter should be smooth and slightly runny but without lumps.
6. Assemble the clafoutis: Spread the pitted cherries evenly over the bottom of the baking dish. Scatter the 3.5 oz (100g) dark chocolate chunks on top of the cherries. Pour the batter gently over everything, making sure the fruit and chocolate are evenly distributed.
7. Optional step: Dot the surface with a few small pats of unsalted butter to help with browning and add a bit of richness.
8. Bake: Place the dish in the oven and bake for 35-40 minutes. You’ll know it’s done when the edges puff up slightly, the top is golden brown, and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
9. Cool and serve: Let the clafoutis cool for 10-15 minutes before dusting with powdered sugar. It’s lovely served warm or at room temperature.

Troubleshooting tip: If your batter is too thick, add a tablespoon or two of milk to loosen it. If it’s too thin, a little extra flour helps. The texture should be like a thin pancake batter.

When I first made this, I got impatient and sliced it too soon—it was still a bit wobbly in the middle, which caused some jiggle on the plate. Waiting those extra minutes really makes the difference.

Cooking Tips & Techniques

Making this decadent dark chocolate cherry clafoutis feels fancy but is actually pretty straightforward once you get the hang of a few tricks.

• Room Temperature Ingredients: Eggs and milk at room temp mix more evenly and help avoid a rubbery texture.
• Pitting Cherries: Use a small straw or cherry pitter to save time and keep the cherries intact, which makes the final dish prettier.
• Chocolate Chunks vs Chips: Chunks melt more unevenly, creating those irresistible gooey spots. Chips tend to hold their shape more, so choose based on your preference.
• Don’t overmix: Whisk the batter just until smooth. Overmixing can develop gluten and make the custard tough.
• Watch the bake time: Clafoutis can go from perfectly tender to dry quickly. Keep an eye during the last 10 minutes.
• Multitasking advice: While the clafoutis bakes, it’s a great time to prep a light brunch spread like fluffy lemon ricotta pancakes or whip up a simple mimosa bar to complement the dessert’s richness.

When I first tried this, I learned the hard way that skipping the butter grease step led to a sticky mess. Lesson learned: never underestimate that buttery base!

Variations & Adaptations

This recipe is a great base to tweak depending on your mood, dietary needs, or what’s in your fridge.

• Seasonal Fruit Swap: Instead of cherries, try fresh blueberries, raspberries, or sliced peaches. In winter, frozen works fine, just reduce liquid slightly.
• Gluten-Free Version: Substitute all-purpose flour with almond flour or a gluten-free blend. The texture will be a bit denser but still delicious.
• Dairy-Free Adaptation: Use oat or almond milk in place of whole milk, and coconut oil instead of butter for greasing.
• Flavor Boost: Add a teaspoon of almond extract alongside vanilla for a nutty twist that pairs beautifully with cherries and chocolate.
• Extra Crunch: Sprinkle chopped toasted hazelnuts or pistachios on top before baking for a nutty texture contrast.

One time, I swapped cherries for tart blackberries and added a splash of fresh orange zest—it turned out to be a zesty, slightly tangy delight that my brunch guests couldn’t stop raving about.

Serving & Storage Suggestions

Clafoutis is best enjoyed warm or at room temperature, letting those chocolate pockets stay soft and melty. Serve it with a light dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream if you want to get a bit indulgent.

It pairs wonderfully with a fresh, lightly acidic beverage. For brunch, I like to serve this alongside a perfect mimosa bar setup—something bubbly to cut through the richness.

Leftovers keep well in the refrigerator for 2-3 days, tightly covered. Reheat gently in a low oven or microwave just until warm, so the custard stays tender and chocolate gooey.

Flavors often deepen overnight, making it a great make-ahead option if you want to prep in advance for a brunch spread or dessert gathering.

Nutritional Information & Benefits

This decadent dark chocolate cherry clafoutis offers a balance of indulgence and nourishment. One serving (about 1/6th of the dish) provides roughly:

Calories	Protein	Fat	Carbohydrates	Fiber
280 kcal	7g	12g	36g	3g

Cherries are rich in antioxidants and vitamins, while dark chocolate adds beneficial flavonoids that may support heart health. Eggs provide protein and essential nutrients, and using whole milk adds calcium and vitamin D.

This recipe is naturally gluten-containing but can be adapted for gluten-free diets. It’s also vegetarian-friendly and can be made dairy-free with simple swaps.

I appreciate this recipe as a treat that doesn’t feel overly processed or heavy but still satisfies my sweet tooth with wholesome ingredients.

Conclusion

This decadent dark chocolate cherry clafoutis is one of those recipes that sneaks up on you—simple to make yet impressive and comforting in all the right ways. I love how it combines the richness of dark chocolate with bright, juicy cherries, all wrapped in a custard that feels both indulgent and light.

Feel free to experiment with different fruits or add your favorite nuts for texture. It’s a forgiving recipe that welcomes your personal touch, whether you’re baking for one or a cozy gathering.

After making this clafoutis a handful of times, it’s become my go-to when I want dessert without fuss but with plenty of flavor. If you try it, I’d love to hear how you twist it your way or what occasion you baked it for—drop a comment and share the love!

Here’s to sweet moments made simple and delicious.

FAQs

Can I use frozen cherries for this clafoutis?

Yes, frozen cherries work well. Just thaw and drain them thoroughly to avoid excess moisture that could make the clafoutis too runny.

What type of chocolate is best for this recipe?

Dark chocolate chunks with 60-70% cacao are ideal. They melt nicely and provide a bittersweet contrast to the cherries without being too sweet.

How do I know when the clafoutis is fully baked?

Look for puffed edges and a golden top. A toothpick inserted near the center should come out mostly clean, with a few moist crumbs being okay.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with almond flour or a gluten-free baking mix, though expect a slightly different texture.

How should I store leftover clafoutis?

Cover leftovers tightly and refrigerate for up to 3 days. Reheat gently in the oven or microwave just until warm to keep the custard silky.

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