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🍽️ Chocolate Strawberry Clafoutis

340 kcal · 30 min · 4 servings

Ingredients

• 500 g strawberries
• 40 g butter
• 1 tsp butter (for the pan)
• 100 g dark chocolate (min. 75% cocoa)
• 0.5 vanilla pod
• 3 eggs
• 120 g spelt whole wheat flour
• 1 tbsp cocoa powder (7 g; highly defatted)
• 1 pinch salt
• 50 g whole cane sugar
• 300 ml milk (3.5% fat)
• 2 sprigs mint
• 1 tsp powdered sugar from whole cane sugar

Instructions

1. 1. Remove the stems from the strawberries and wash them thoroughly.
2. 2. Pat the berries dry with a kitchen towel.
3. 3. Halve the strawberries if they are very large.
4. 4. Grease a baking dish with some butter.
5. 5. Distribute half of the prepared strawberries evenly in the dish.
6. 6. Chop the chocolate into small pieces.
7. 7. Slice the vanilla pod lengthwise and scrape out the seeds with a knife.
8. 8. Melt the 40 grams of butter together with the chocolate over a hot water bath.
9. 9. Separate the eggs by separating the yolk from the white.
10. 10. Whip the egg white until it forms stiff peaks.
11. 11. Stir the egg yolk with the flour, cocoa powder, pinch of salt, sugar, and vanilla seeds until smooth.
12. 12. Stir the chocolate butter into the egg yolk mixture until a liquid batter forms.
13. 13. Gently fold the whipped egg white into the batter.
14. 14. Pour the batter over the strawberries in the dish.
15. 15. Distribute the remaining strawberries evenly on top of the batter.
16. 16. Preheat the oven to 180 degrees (160 degrees for fan-assisted or gas level 2 to 3).
17. 17. Bake the clafoutis for 25 minutes in the preheated oven.
18. 18. Wash the mint and shake it dry.
19. 19. Pluck the mint leaves from the stems.
20. 20. Remove the finished clafoutis from the oven.
21. 21. Sprinkle powdered sugar over the pastry.
22. 22. Garnish the clafoutis with the fresh mint leaves.

Nutrition per serving

• kcal: 340
• Protein: 10 g · Fett/Fat: 17 g · Carbs: 37 g