Chocolate clafoutis with caramelised oranges

Chocolate Clafoutis with Caramelised Oranges

Serves 6-8

  • 5 oranges

  • 100 g good-quality dark chocolate (70% cocoa solids)

  • 80 g unsalted butter

  • 115 g self-raising flour

  • 115 g ground almonds

  • 115 g sugar

  • 1 pinch salt

  • 2 large free-range eggs

  • 3 free-range egg yolks

  • 180 ml full cream milk

  • 100 g good-quality white chocolate, broken up

  • 500 ml crème fraîche, optional

Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.



You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked... it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge.



While it's cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and, if using, a bowl of crème fraîche.

Nutritional Information

Chocolate clafoutis with caramelised oranges

A beautiful French chocolate pudding

0 foodies cooked this
This grown-up chocolate sponge is gorgeously gooey and sticky in the middle
Serves 6-8
40m
Super easy
Method

The nice thing about this recipe is that the fruit accompanying it can be varied – certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.

Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.

You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked... it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge.

While it's cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and, if using, a bowl of crème fraîche.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 498 25%
  • Carbs 43.5g 19%
  • Sugar 32.7g 36%
  • Fat 29.9g 43%
  • Saturates 13.1g 66%
  • Protein 11.7g 26%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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