Dark chocolate takes this time-honored clafoutis to a new level of decadence.With their slender necks and firm skins, Bosc pears have an elegant appearance and do not soften too much during poaching.We poach the pears in spices and Chablis, a dry white burgundy wine from Chablis in eastern France.

This recipe was inspired by the old-fashioned cherry clafoutis our French assistant editor remembers from her childhood in Paris, France.Click here to read the story behind it! Chocolate Pear Clafoutis   Makes 1 (9½-inch) cake Ingredients 1 cup (240 grams) heavy whipping cream, warmed 3 large eggs (150 grams) ½ cup (63 grams) all-purpose flour ½ cup (85 grams) 63% cacao dark chocolate chips, melted ⅓ cup (67 grams) granulated sugar 1 teaspoon (4 grams) almond extract ⅛ teaspoon kosher salt Poached Pears (recipe follows) Garnish: confectioners’ sugar Instructions Preheat oven to 350°F (180°C).Lightly spray a 9½-inch enamel-coated cast-iron baking dish or skillet with cooking spray.

In a large bowl, whisk together warm cream, eggs, flour, melted chocolate, granulated sugar, almond extract, and salt.Let stand for 10 minutes.Pour half of batter (about 1½ cups) into prepared dish.

Bake for 10 minutes.Pour remaining batter into dish, and top with 3 sliced Poached Pear halves.(You will have 1 pear half left over.) Fan pears, letting stems j

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