Chocolate clafoutis | Jamie Oliver chocolate recipes (2024)

FAQs

How do you know when clafoutis is cooked? ›

How Do I Know When My Clafoutis Is Done Baking? Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven.

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

Clafoutis is most perfectly delicious when it's a bit warm or at room temperature, best eaten within an hour of coming out of the oven. Leftovers should be refrigerated, and they can for sure be enjoyed cold.

The eggs give the clafouti its lift as well as adding richness in both the ure and flavor. I tested two, three and four eggs and settled on three large. If I used fewer eggs the clafouti was limp and wet and more eggs made it rubbery.

In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier. However, its consistency is versatile – if you need a thinner ganache, you can simply add more cream to the mixture. Icing is less adaptable and tends to always have a fairly runny texture.

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

Pastries are done when they are baked to a nice golden brown, unless they contain chocolate, coffee, or something else that makes it difficult to tell. They should be crisp on the bottom, not soft or soggy. If they involve batter, a tester inserted in the center will come out clean or with only a few crumbs.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.