What do you do with a ton of raspberries you picked that are staring at you from the shelf of the refrigerator? Why, you get online as fast as possible and try to find a recipe that will incorporate every last one of those little buggers in a way that is interesting, satisfying, and hopefully sweet as can be. I think I succeeded.
Chocolate Raspberry Clafoutis
From Gourmet magazine, March 2009
12 ounces fresh raspberries (about 2¾ cups)
1 tablespoon granulated sugar
1 cup whole milk
½ stick unsalted butter, melted
3 large eggs
½ cup packed dark brown sugar
⅓ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon sea salt
3 to 3½ ounces bittersweet chocolate, coarsely chopped
Preheat oven to 400°F with rack in middle. Butter a 1½-quarts shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
Makes 6 servings