Chocolate Cherry Almond Clafoutis (Easy French Dessert)

The first time I tasted a chocolate cherry clafoutis, I was at a tiny bistro in Lyon, sitting at a table so small my knees touched the chair across. The dessert arrived barely warm, dusted with powdered sugar, a single perfect cherry gleaming on top. I took one bite and immediately wondered why I’d spent my whole life making this without chocolate. It was a quiet little revelation.

Clafoutis sounds fancy, but it’s one of the most forgiving French desserts in existence — basically a pour-and-bake custard over fruit. The batter comes together in a blender in under a minute. The oven does the rest. The hardest part is not eating it straight from the pan with a spoon while it’s still warm enough to wobble.

The Trick: Almond Flour + A Splash Of Almond Extract

A traditional clafoutis uses all-purpose flour, but for a chocolate cherry version, almond flour is the move. It doubles down on the almond notes that already love cherries (think: the cherry pit, the amaretto whisper), and it gives the custard a slightly more tender, almost frangipane-like crumb. Don’t skip it.

The second trick: a tiny bit of almond extract in the batter. Not enough to scream “ALMOND” — just enough to make the cherry flavor feel more dimensional. A quarter teaspoon is plenty. If you have amaretto or kirsch on hand, a tablespoon of either in the batter is even better.

Ingredients

• 1 1/4 pounds (570g) fresh sweet cherries, pitted (or 3 cups frozen, thawed and drained)
• 3 large eggs, at room temperature
• 1/2 cup (60g) almond flour (not almond meal)
• 1/3 cup (40g) all-purpose flour
• 1/2 cup (100g) granulated sugar, plus 1 tbsp for the dish
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/3 cups (330ml) whole milk (or half milk, half cream for a richer custard)
• 4 oz (115g) dark chocolate (70% cacao), coarsely chopped
• 2 tablespoons unsalted butter, melted, plus more for the dish
• Pinch of fine sea salt
• Powdered sugar, for dusting

From Bowl to Oven: My Method

Step 1: Prep the dish and the cherries. Preheat your oven to 375°F (190°C). Generously butter a 9-inch ceramic or glass baking dish (or a cast iron skillet). Sprinkle 1 tablespoon of granulated sugar over the buttered surface and tilt to coat — this creates a thin, crackly sugar crust on the bottom. Pit the cherries (a paperclip works in a pinch) and scatter them in a single layer in the dish.

Step 2: Blend the batter. In a blender (or with an immersion blender in a large bowl), combine the eggs, almond flour, all-purpose flour, 1/2 cup sugar, vanilla, almond extract, milk, melted butter, and salt. Blend for 30–45 seconds until completely smooth — no streaks of flour should remain. Let the batter rest for 5 minutes while the oven finishes preheating.

Step 3: Add the chocolate. Stir the chopped dark chocolate into the rested batter. It will float a bit at first, but it’ll settle into the custard as it bakes. Don’t worry if a few pieces stick up above the surface — they’ll sink and create those gorgeous chocolate pockets you see when you slice in.

Step 4: Pour and bake. Pour the batter slowly and evenly over the cherries in the dish. Slide it into the middle of the oven and bake for 35–40 minutes, until the top is deeply golden, the edges are puffed, and a knife inserted near the center (not in a cherry) comes out with just a few moist crumbs. The clafoutis will puff impressively in the oven and then deflate slightly as it cools — that’s totally normal and exactly what you want.

Step 5: Cool and dust. Let the clafoutis cool for at least 15 minutes before dusting with powdered sugar. If you cut in too early, the custard won’t have set up enough and will run. Patient 15 minutes is the difference between elegant slices and a delicious mess.

Step 6: Serve warm. A clafoutis is at its peak the moment it leaves the oven — warm, custardy, with a faint wobble in the center. Spoon into shallow bowls and serve with a tiny dollop of crème fraîche or unsweetened whipped cream. A small glass of cold milk alongside is non-negotiable in my house.

Creative Twists Worth Trying

• … Boozy kirsch clafoutis: swap the almond extract for 2 tablespoons kirsch or amaretto stirred into the batter. The boozy cherry depth is wonderful for a dinner-party dessert.
• … Cherry-almond clafoutis with white chocolate: use 4 oz chopped white chocolate instead of dark for a sweeter, almost marzipan-leaning flavor that kids go wild for.
• … Stone fruit medley clafoutis: substitute half the cherries with sliced apricots, peaches, or plums — they’re all in season together and the combo is summer on a plate.
• … Espresso-chocolate clafoutis: whisk 1 teaspoon instant espresso powder into the batter for a mocha-leaning dessert that pairs beautifully with cherries.
• … Sour cherry clafoutis: use sour cherries (like Morello) instead of sweet for a more sophisticated, slightly tart dessert. Add an extra tablespoon of sugar to balance.

Serving & Pairing Ideas

A warm slice of chocolate cherry clafoutis with a small quenelle of crème fraîche is a near-perfect dessert on its own. For a dinner party, plate it with a tiny almond brittle shard and a few fresh cherries on the stem for restaurant-level plating. It also plays beautifully with a small glass of vin santo, a tawny port, or a hot espresso.

For a casual brunch, serve it in the baking dish right at the table — let everyone scoop their own portion. Pass the powdered sugar alongside so people can dust their own, and put out a small pitcher of cold cream. It’s the kind of dessert that turns a Sunday morning into a memory.

Storage & Make-Ahead Tips

A clafoutis is best within a few hours of baking, but leftovers keep covered in the fridge for up to 2 days. The custard will set more firmly cold — bring individual slices to room temperature for 20 minutes before serving, or warm them in a 300°F oven for 8 minutes. I don’t recommend microwaving; it makes the custard rubbery.

For make-ahead, you can blend the batter (without the chocolate) and refrigerate it up to 24 hours in advance. When ready to bake, stir in the chopped chocolate, pour over the cherries, and bake as directed — just add 5 minutes to the bake time since the batter is cold.

Common Mistakes & Easy Fixes

Custard didn’t set in the center? Your oven may run cool, or the dish was over-filled. Next time, use an oven thermometer to verify your temp, and don’t fill the dish more than 1 inch deep. To rescue the current one, just bake it for another 8-10 minutes and check again.

Top is browning too fast? Tent a piece of foil loosely over the dish for the last 10 minutes of baking. The center needs time to cook, and the foil prevents the top from burning before the inside catches up.

Chocolate sank to the bottom in a solid layer? Your batter was probably too thin (too much milk) or your chocolate was chopped too finely. Aim for coarsely chopped pieces — about the size of a peanut — and make sure your batter has rested for 5 minutes before pouring. The slight thickening from resting helps suspend the chocolate evenly.

Your Clafoutis Questions, Answered

Can I use frozen cherries? Yes — thaw them completely and drain off all the liquid (pat them dry with paper towels). Excess moisture from frozen fruit can make the custard watery and prevent it from setting. Sweet cherries work better than sour for this version.

Do I have to pit the cherries? Traditionally, clafoutis is made with unpitted cherries (the pits add a subtle almond-like flavor). For this chocolate version, I prefer pitted because the chocolate makes the dish rich enough already. If you have a cherry pitter, it takes 5 minutes; if not, a sturdy straw pushed through the stem end works in a pinch.

Can I make this gluten-free? Yes — just skip the all-purpose flour and increase the almond flour to 3/4 cup. The texture will be slightly more delicate (almost like a baked custard), but it sets beautifully and tastes even more almond-forward.

What if I don’t have a blender? A whisk and a large bowl will work — sift the dry ingredients together first, then whisk in the wet ingredients one at a time until smooth. It takes a bit more elbow grease but produces an equally good batter. Just make sure there are no flour lumps.

Can I make it ahead and reheat? Sort of. The clafoutis is best within 2 hours of baking, but you can refrigerate it and reheat individual slices in a 300°F oven for 8-10 minutes. The texture won’t be quite as custardy, but the flavor holds up beautifully.

A Little Goodbye from My Kitchen

I hope this clafoutis finds its way into your kitchen soon. There’s something about a warm, just-baked custard studded with cherries that turns an ordinary Tuesday into a small celebration. Don’t wait for a dinner party to make it — make it on a Wednesday, pour yourself a small glass of something cold, and call it self-care.

If you bake it, I’d love to hear how it went. Did you go classic, or did you take a walk down the kirsch path? Did you serve it warm with crème fraîche, or were you a powdered-sugar-only purist? Tell me everything in the comments — I read every single one. Until next time, keep your chocolate close and your cherries closer.

—Marina Caldwell