The Kitchn: Simple dessert tastes decadent, but still feels light
1/4 teaspoon kosher salt
1 pound firm but ripe pears (such as Comice or D'Anjou, about 2 large), peeled, cored and sliced
3 ounces bittersweet chocolate, coarsely chopped (about 1/2 cup)
Arrange a rack in the middle of the oven and heat to 400 F. Coat a 10-inch cast iron skillet with the butter and set aside.
Place the milk, sugar, eggs and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds. Add the flour, cocoa powder and saltl pulse until just incorporated, 5 to 7 pulses.
Arrange the pear slices in a single layer in the prepared pan, fanned out in a circle. Pour the batter evenly over the pears; then sprinkle the chopped chocolate on top.
Bake until the clafoutis is set, puffed, and light golden-brown around the edges, about 35 minutes. Place the skillet on a wire rack and let cool for 15 minutes. Cut into wedges or scoop and serve warm.
Recipe notes: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a 300 F oven until warmed through.
(Sheela Prakash is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
