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Although this is a rich dessert, it is very nice when served in small pieces accompanied by fresh, sliced oranges and whipped cream. -- EclecticCooking.com

Ingredients:


Directions:

Preheat oven to 200° C (400° F) Zest the three oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces about 1 cm (½ inch) thickness. Break the dark chocolate into pieces and place in a double boiler to melt the chocolate over simmering water. When the chocolate is melted, add the butter and let it melt, stirring with a spatula now and again. Sift the flour into a separate bowl and add the almonds and the sugar. Whisk the eggs, egg yolk and milk together and add to the dry ingredients. Whisk until smooth. Add the melted chocolate and butter and stir gently until well mixed. Butter a 20 cm (8 inch) metal tin or earthenware dish and pour the batter into the dish. Take the broken pieces of white chocolate and stick them into the clafoutis batter. Place the clafoutis in the oven and bake for 16-20 minutes. The clafoutis will rise and should be firm around the edges and on top, but soft in the middle. If should not be completely firm.

While the clafoutis is in the oven, squeeze the juice from the remaining two oranges and set aside. Put the sugar (2 oz / 60 g) in a small saucepan and over low heat, melt the sugar until it is a soft light brown. Add the orange juice and stir until the sugar and the orange juice are melted together and smooth. (The sugar may solidify when you add the orange juice, but will dissolve into the orange juice when you simmer it gently.) Arrange the three sliced oranges on a plate, pour the caramel over the slices and serve with the chocolate clafoutis and crème fraiche.

(Serves 8)

Chocolate Clafoutis. To import, drag image to your MacGourmet recipe box.

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