Chocolate and pear clafoutis with caramel sauce

A clafoutis is a typical French cake, which is prepared with a liquid dough made from eggs, flour, milk, butter and sugar. The most traditional clafoutis is the cherry clafoutis, which was baked with whole cherries and pitted. But you can make a clafoutis from any fruit! I personally adore strawberry clafoutis (we have it on the blog, here), and today we give the recipe a twist by making a clafoutis base with cocoa -the flavor of chocolate combines perfectly with the pear, with which we will crown this today's clafoutis

Yes, this recipe for Pear Clafoutis with a touch of chocolate is delicious, and if we add a little salted caramel at the end, the final contrast is luxurious. Do you dare to prepare it?

I recommend you bake this cake in a ceramic tray -since it is a very moist cake, baking in ceramic is a luxury -we have used the Le Creuset ceramic tray , although here you will see all the ones we have. In addition, it is difficult to unmold a clafoutis: the ideal is to cut and serve, so it is definitely advisable to bake it in a piece in which you can cut the cake directly (without damaging the surface, as would happen in a non-stick pan), such as the case of a ceramic mould.

Ingredients

• 4 eggs
• 100g of sugar
• 150g of flour
• a pinch of salt
• 3 cs cocoa powder
• 100g of melted butter
• 200 ml of milk
• 3 ripe pears

For the caramel sauce*:

• 200g cane sugar
• 2 DC of water
• 200ml whipping cream
• 1 DC of salt

*If you prefer not to have to, you can use the Tiptree salted caramel sauce is delicious and will also serve as a spread on any piece of bread or toast at breakfast or snack time.

Preparation

1. In a bowl, beat the eggs and sugar. Add the flour, salt and cocoa and stir well until everything is well mixed. Then add the melted butter and finish the mixture by adding the milk. Reserve, you already have the base of the clafoutis made!
2. Preheat the oven to 200ºC.
3. Peel and core the pears, and cut them in half.
4. Grease the Le Creuset Heritage rectangular ceramic tray with butter and then add a little flour. Pour the clafoutis mixture onto the tray and spread the pears on top. Put in the preheated oven and bake for 40 minutes.
5. While the cake is baking, make the caramel sauce (if you don't want to use the caramel sauce directly). Tiptree caramel sauce ). Mix the sugar and water in a small saucepan. When you get the golden and intense color of the caramel, remove from the heat and carefully add the cream. It will evaporate quickly, so use a silicone spatula to stir. Finish by adding the salt and set aside to cool in a bowl.

Grades

Save the candy that you have left over! You can save the caramel sauce that you have in a boat airtight , in a dry place, for when you want to put it on a good piece of bread or, even better, when you want to put it, warm, on a pancake or some apples.