Start by melting the butter in the microwave for one minute, let it cool slightly.
Also melt the chocolate in a bain-marie and let it cool slightly.
In the meantime, pit the cherries (I use a rigid straw as shown in this video).
Preheat the oven to 200°C.
Pour the cherries into a 26 cm diameter cake pan.
In a bowl, mix together the flour, sugar, salt, and vanilla essence.
Add the eggs one at a time, alternating with the milk.
Add the liqueur and melted butter.
Pour the mixture over the cherries.
Put the chocolate in a piping bag and spread it over the entire surface of the clafoutis (as you prefer: in stripes, circles, etc.).
Bake for 15 minutes at 200°C, then lower to 180°C and bake for another 25-30 minutes.
Serve the clafoutis once cooled, dusted with powdered sugar.
Store in the refrigerator.
Serve cold, dusted with powdered sugar. You can also serve it with whipped cream for an extra touch.
Italia
| Energy (kcal) | 164.59 |
| Carbohydrates (g) | 21.04 |
| of which Sugars (g) | 17.45 |
| Fat (g) | 6.86 |
| of which Saturates (g) | 3.43 |
| Protein (g) | 5.59 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.1 |
