chocolate cherry clafoutis

dah lama mengidam nak makan cherry clafoutis
tapi tiap kali jumpa cherry rasa sayang duit nak beli
sabtu lepas cik abe tlg belikan cherry kat pasar tani
mahainya mak latok! nk buat baking pun pikiaq 10x
kena pulak muaz sgt suka.. alih2.. tinggal 7 ketul saja :|
buat jugaklah.. sebab kepingin punya pasal..
kang tak pasal pegi carik gua batu belah  batu bertangkup :p

merekah! huhuhu...

sumber: beyondwonderful.com

• 16-ounce bagfrozen pitted sweet (Bing) cherries, thawed and drained
• 1/4cup flour
• 1/4cup Dutch process cocoa
• 1/8teaspoon salt
• 1/2cup sugar
• 4 eggs
• 1cup half-and-half <-- i use heavy cream
• 2–3tablespoonskirsch or brandy, optional <-- i replace with ribena
• ~ lightly sweetened whipped cream, for garnish~ <-- ice cream!

1. Preheat oven to 325 degrees.
2. Butter or spray six 1-cup custard cups or ramekins.
3. Divide the cherries among the cups.
4. In a medium bowl sift the flour, cocoa, salt and sugar.
5. Gradually beat in the eggs, two at time, alternating with the half-and-half; continue beating until just mixed.
6. Pour the batter evenly over the cherries in each cup.
7. Bake for 35 minutes or until the clafoutis are puffed and set in the center.
8. Spoon a bit of kirsch into each cup, if desired, and let cool just until warm. They will sink slightly.
9. Serve warm with a dollop of whipped cream and chocolate curls.

nota:
saya guna bekas mini pie.. bekasnya tak dalam jadi pudding agak kering walaupun dah kurangkan masa bakar.. ada jugak yg bakar dlm ramekins kecik, yg tu just nice :)
tapi penggunaan 1cwn heavy cream agak memuakkan.. masa dok tuang heavy cream tu dah terlintas nk guna susu low fat separuh.. tapi tak teruskan niat tu..
utk mengurangkan kemuakan, saya makan dgn aiskrim.. mmm.. nikmatnya.. alhamdulillah.... :)

ahhh.. the smell of rose of taif!
bau wangian yang mampu menggegarkan hatiku...
datang rindu pada mekah al-mukarramah!