Salut mes amis! Or for my non French speaking folks, hello my friends.
It’s been a wonderful week so far and now it’s “FRI-YAY”…I am hoping it goes fantastic all the way this weekend.
You must be wondering why I started by greeting you in French. Well, this week, we are in the beautiful city of Abidjan, Cote d’Ivoire (also known by the name Ivory Coast).
Once the capital of the country, Abidjan remains the commercial hub of the country. The country also remains the largest cocoa producer in the world. To see more of Abidjan and Cote d’Ivoire in general, click here.
It would be unheard of that we were in the land of cocoa and not bring up a recipe made with chocolate. This week, we will be preparing chocolate clafoutis with caramelised oranges.
If you are ready for the sticky sweet pudding like I am, whip out your cooking utensils and let’s get cooking.
Preparation time: 40 minutes
Servings: 6 people
Calories – 498 kcal
100g good quality 70% dark chocolate
80g unsalted butter
115g self-raising flour
115g ground almonds
115g granulated sugar
Pinch of salt
2 large free range eggs
3 free range yolks
180 ml full cream milk
100g good quality white chocolate, broken up
500 ml creme fraiche (optional)
Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit. Zest 3 oranges, then remove outer peel and thinly slice into wheel-shaped pieces.
Break the dark chocolate and melt it in a small bowl over simmering water, stirring sparingly with a spatula.
Rub the inside of a metal tin with melted butter. In a separate bowl, sift the flour, add almonds, half of the sugar, salt, egg, yolks, orange zest and milk and whisk.
When smooth, add the remaining butter to the melted chocolate and after mixing, stir into batter, after which it can be poured into the tin. Bake in the oven for 16 – 20 minutes (Perfect means it rises, firms around the edges and has a gooey middle).
While the clafoutis is cooking in the oven, boil the remaining sugar with 6 tbsp of water over medium heat until it turns into a golden caramel.
Take off heat. Add the juice of the remaining oranges so it turns the caramelized sugar into a syrup.
On a plate, arrange the thinly sliced oranges and pour the syrup over it. Serve with your clafoutis.
Recipe by: Jamie Oliver
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