madbaker | You know the drill

More glop. But tasty dessert glop not involving squash.

Chocolate-Cherry Clafouti

4 cups pitted cherries (approx 2 lbs)
1/2 cup semi-sweet chocolate chips
2 cups milk
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/2 cup sugar
1 tbsp vanilla
pinch salt
5 eggses
sprinkling of powdered sugar

Heat oven to 350. Lightly grease a 2-quart baking dish. Layer cherries on bottom, then sprinkle with chocolate chips. In a blender, combine 1/2 cup milk, flour, cocoa, sugar, vanilla, and salt. Blend at low speed, gradually increasing to high until well blended. Stop and scrape down. Add eggses and remaining 1.5 cups milk. Blend to combine. Pour over fruit (yes, some of the cherries and chocolate chips will float - that's okay). Bake 60-70 minutes until a knife inserted in the center is almost clean. Let cool 15 minutes, then dust with powdered sugar. Serve warm.

Comments: tasty. I used canned sour cherries because it's late in the season for fresh. You have to thoroughly drain them, though - otherwise the batter gets too wet (saith the cookbook).

I found that the center was waaaay runny even after 70 minutes - I think I ended up cooking it 90 minutes or so, but I lost track. It didn't burn though.

Next time, I'd reconstitute dried cherries rather than use canned. More flavor and more texture.

I'll make this again. Good dessert, moderately showy - and besides, it's fun to say "clafouti". Klah-foo-TEE. Clafouti clafouti clafouti.
Arugula.