Chocolate Raspberry Clafoutis

When baking, I always assume butter is unsalted unless otherwise specified.

• lindiboggle

• 9/1/2015

In my experience making this recipe, I found the texture to be odd. It tasted good especially with vanilla ice cream, but it just wasn't as "pretty" as the picture. I wouldn't make it again - I will find a better recipe with chocolate and raspberries!

• barbaramaki

• Duluth, MN

• 3/21/2014

Is this made with salted or unsalted butter? I wish recipes would specify.

• shakaplan

• 2/13/2014

I followed the recipe exactly and am now into baking time of 75 minutes. and it is still looking like soup in the middle...the batter was very thin and the fruit was very juicy. I haven't taken it out of the oven yet but it seems to be awash in oily butter residue. It doesn't look very appetizing. I'm glad that I didn't make this for the dinner party I am having on the weekend coming up as it would have been embarrasing to serive.

• SandyPriestly

• Vancouver BC Canada

• 1/8/2014

I do this with 12oz of any fruit, no cocoa powder, with or without chocolate chips to great acclaim. Last night it was thawed/ drained peaches and blue berries I froze last summer-- wonderful! Also, brown sugar is great but not necessary and a whisk works just fine in place of a blender...

• Forthewild

• 3/12/2012

Delicious and easy. Not too pretty to serve tough, somehow seems lacking visually. Perhaps a fresh raspberry garnish? Or dollop of cream? Will make this again for sure.

• troyerj

• 1/2/2012

I made this with the addition of vanilla and the deletion of any chocolate and it was perfect! I used 16oz/ a package of frozen fruit and brought it to a friend's house-- not a scrap remains!

• Forthewild

• Washington DC

• 2/10/2011

So simple and so completely amazing. This is probably the best chocolate dessert I've ever had.

• Anonymous

• Oakland, CA

• 2/15/2010

This is a wonderfully simple yet elegant dessert that my whole family loves. It takes less than ten minues to put together. It's excellent with fresh or frozen berries of any type, except maybe strawberries. For some reason, we didn't love the strawberries. Also great with cherries. I follow the recipe exactly, and it works perfectly.

• kpgn

• Atlantic City

• 12/27/2009

Yes, it is essential to use really good chocolate. Mine turned out delicious even though I used gluten-free flour(fine-milled rice flour). The only thing I would change is to whisk my dry ingredients first in a small bowl so that they blend more easily in the blender. Easy and trouble free.

• Lattice

• Fairway, KS

• 7/24/2009

Wonderfully easy, very tasty recipe that could be turned into all sorts of great variations.

• schiavona

• Paterson, NJ

• 7/17/2009

I substituted fresh cherries in this recipe, which I thought complimented the chocolate well, but I found the overall result bland. The chocolate chunks on top were good with the fruit, but the filling didn't have much flavor at all. Maybe if there was more cocoa powder in the filling?

• april_lee10

• Northern California

• 6/3/2009

要使这第二次……我也符合lowed the recipe exactly, but took it out of the oven when I could tell it was firm but still moist. I served with creme fraiche, and it was very well received by guests. I will add that I am sure one of the secrets of this recipe is to use excellent chocolate. I used Valrhona cocoa powder and a really good bar of dark chocolate. I have just returned from Paris and am trying an 1848 dark bar this time as it's one of my favorites.

• Anonymous

• Boston, MA

• 5/30/2009

I do agree with kershel! Great as it is ... you could have had more cherry's or something.I enjoyed the moisture but not enough to get four forks. But there still possibility's i will make it again!

• Squeak98

• Vancouver BC

• 3/23/2009

It was delicious. I know it says to bake it for 35 minutes, but I actually had to bake it for 45 minutes. It says to make sur it is firm to the touch, mine wasn't after 35 minutes, I then did 40, still not firm, but at 45 is was. Everyone really enjoyed it. Easy and will be making it again.

• Anonymous

• Ottawa, ON

• 3/23/2009