Chocolate and pear clafoutis with caramel sauce

A clafoutis is a typical French cake, made with a liquid dough made from eggs, flour, milk, butter and sugar. The most traditional clafoutis is the cherry one, which is baked with whole, pitted cherries. But you can make a clafoutis with any fruit! Personally, I love strawberry clafoutis (we have it on the blog, here), and today we're giving the recipe a twist by making a clafoutis base with cocoa - the flavour of chocolate goes perfectly with the pear, which we'll top today's clafoutis with.

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 baking this cake in a ceramic tray - as it is a very moist cake, baking in ceramic is perfect for it - we have used the Le Creuset ceramic tray , although you will see all the ones we have here. Also, 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 mold), such as a ceramic mold.

Ingredients

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

For the caramel sauce*:

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

*If you prefer not to have to do this, you can use the Tiptree Salted Caramel Sauce is delicious and can also be used to spread on any piece of bread or toast for breakfast or a snack.

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. Set aside. Now you have the base of the clafoutis ready!
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 sprinkle with a little flour. Pour the clafoutis mixture into the baking tray and scatter the pears on top. Place in the preheated oven and bake for 40 minutes.
5. While the cake is baking, make the caramel sauce (that is, if you don't want to use the caramel directly) Tiptree Caramel Sauce ). Combine the sugar and water in a small saucepan. When the caramel colour is deep and golden, remove from the heat and carefully stir in 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 leftover caramel! You can save leftover caramel sauce in a boat airtight , in a dry place, for when you want to pour it over a nice piece of bread or, better yet, when you want to pour it, warm, over some crepes or some apples.