Chocolate Clafoutis Muffin Style

Chocolate Clafoutis Muffin Style

I am not being pessimist. But you see, our car is broken and its been weeks we haven't had a beautiful weather. A lot of people are saying its first time in Southern France to be gloomy like this. Provence is not Provence without blue sky and sunny weather. My brother in law told me to blame it on "La Nina" while my dad in law advised me to just buy a postcard to see Provence in its finest. Alright, alright I know I need to stop from lamenting and better see the brigther side of things. Rain helps the farmers to have abundant harvest and greener plantation. Look at how much cherries we have in the garden. And moment like this gives me enough reason to take refuge on my all time comfort food, chocolate.

I hope you are not getting tired of chocolate and cherries for they are wonderful together.

I am sending this delicious recipe to Wandering Chopsticks, who's hosting Weekend Herb Blogging this week. Thanks to Kalyn for creating this beautiful food blogging event.

Chocolate Clafoutis in Muffin Style
Muffin recipe adapted from Cyril Lignac
*(Note: I have been receiving feedback regarding the consistency of this muffin: too compact, too much baking powder, etc. I'll try to re-do the recipe and see some modifications needed to improve the recipe. Thanks a bunch for all your feedbacks!)

125 g of flour
100 g of almond meal
1 teasepoon of baking powder
75 g of brown sugar
a pinch of salt
1 egg 10 cl of milk
20 g of butter
100 g of dark chocolate
250 g of cherries
10 g of butter for the ramekin

Pre-heat the oven at 210° celsius and butter the ramekin. In a bowl put the flour, baking powder with the almond meal, salt and sugar. Then add the egg, the melted butter and the milk. Mix well until it becomes homogenous. Fold in the melted chocolate and mix well. Pour the mixture in the ramekin (about 4-6 depending on the size). Put the cherries on the ramekin and bake for about 20-25 minutes.

Chocolate and Cherries, forever gorgeous!