Chocolate Raspberry Clafoutis

OK - so HERE is a dessert. I do cook them once in a while.

INGREDIENTS

12  ounces fresh raspberries*

1    tablespoon granulated sugar

1    cup  low fat (2%) milk

½   stick unsalted butter, melted

3    large eggs

½   cup packed dark brown sugar

½   cup all-purpose flour

3    tablespoons unsweetened cocoa powder

¼   teaspoon salt

2    ounces+ bittersweet chocolate, chopped

METHOD

Preheat the oven to 400 F and place a rack in the center of the oven. Grease the sides and bottom of a 1 ½ quart baking dish. Toss the berries with the granulated sugar and allow them to stand for 15 minutes.

Place the milk, butter, eggs, brown sugar, flour, cocoa powder and salt into a food processor or blender and process until smooth. Scatter the raspberries and juices evenly into the baking dish and pour the batter over them. Bake until slightly puffed and firm to the touch, about 35 minutes.

Remove from the oven and immediately spread the chopped chocolate over the top. Cool to warm and serve either warm or at room temperature.

Based on a recipe in  Gourmet  magazine

*COOKS NOTE: While I haven’t actually tried it myself, I feel this could be good with blackberries or dark cherries also, either fresh or frozen and thawed (get the pitted cherries, please, or plan on seeing your dentist real soon.)