Chocolate Pear Clafoutis

Dark chocolate takes this time-honored clafoutis to a new level of decadence. With their slender necks and firm skins, Bosc pears have an elegant appearance and do not soften too much during poaching. We poach the pears in spices and Chablis, a dry white burgundy wine from Chablis in eastern France.

This recipe was inspired by the old-fashioned cherry clafoutis our French assistant editor remembers from her childhood in Paris, France. Click here to read the story behind it!

Chocolate Pear Clafoutis
Makes 1 (9½-inch) cake
  • 1 cup (240 grams) heavy whipping cream, warmed
  • 3 large eggs (150 grams)
  • ½ cup (63 grams) all-purpose flour
  • ½ cup (85 grams) 63% cacao dark chocolate chips, melted
  • ⅓ cup (67 grams) granulated sugar
  • 1 teaspoon (4 grams) almond extract
  • ⅛ teaspoon kosher salt
  • Poached Pears (recipe follows)
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Lightly spray a 9½-inch enamel-coated cast-iron baking dish or skillet with cooking spray.
  2. In a large bowl, whisk together warm cream, eggs, flour, melted chocolate, granulated sugar, almond extract, and salt. Let stand for 10 minutes.
  3. Pour half of batter (about 1½ cups) into prepared dish.
  4. Bake for 10 minutes. Pour remaining batter into dish, and top with 3 sliced Poached Pear halves. (You will have 1 pear half left over.) Fan pears, letting stems join in center. Bake until soft and set in center, about 30 minutes more. Let cool for 20 minutes before serving. Dust with confectioners’ sugar, if desired.

Poached Pears
Makes 4 halves
  • 2 cups (480 grams) Chablis*
  • 1 cinnamon stick (5 grams)
  • 1 teaspoon (4 grams) almond extract
  • 5 whole cloves
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground cardamom
  • 2 medium Bosc pears* (500 grams), halved and cored
  1. In a large saucepan, combine wine, cinnamon stick, almond extract, cloves, salt, and cardamom. Add pears. If pears are not covered with poaching liquid, add enough water to cover. Cook over medium heat until pears are tender, about 1 hour. Strain pears from liquid; let cool before using.
  2. To slice pears, cut diagonally from bottom to halfway up neck in ¼-inch slices. Fan slices out before placing in batter.
We used Chablis, but any dry white wine can be used. Because they have nice stems, we used Bosc pears, but any kind of pear will work.


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