Post-Election Day Chocolate Clafoutis With Chewy-Crisp Ginger Apples

4 Nov

Because we're Americans. And we deserve a reward!
Because we’re Americans. And we deserve a reward.

Let’s be honest. Or I will, since I’m the one writing here. This was the longest presidential campaign in United States history. I think it started in 1990, when I was eight. In the end, whether or not the candidate I vote for won, I still have that to celebrate–the end. No more commercials! No more negative campaign ads, slogans, dull debates, and endless media coverage! I’m shouting for joy here, with several sentences in a row ending with exclamation marks!

We’re in a bit of a rough patch economically, so most of the past month or two’s news reports have broadcast doom, doom, and the occasional proclamation of the end of the world. In other words, we need a break and a little indulgence!

I originally started out trying to adapt this recipe from Jamie Oliver’s recipe, but sadly, I could not bring myself to google every metric measurement to convert it to my US cups and spoons. So the idea is Jamie’s, but I suspect that’s the end of the resemblance, much as I adore Jamie and his quirky ways.

Still having a few coveted apples left from our apple-picking adventure, I topped sauteed them in a bit of butter and candied ginger. It was an experiment, but oh, a delicious one.

Whether you’re nursing your wounds for your beaten candidate or celebrating the one you supported, you deserve this. Really.

Deviating from my normal emphasis on very nutrient-dense foods, I will make no comments about the nutritional content, except to beg you to remember that it is topped with fruit. And that even the healthiest people deserve dessert. Aren’t you proud to be an American? I am.

-Erin

Chocolate Clafoutis With Chewy-Crisp Ginger Apples

From “raw” to eating: 40 minutes (including prep time).

Makes: Two quite large servings, or four smaller ones.

This is a pretty rich dessert, so although some people may have eaten this in two servings (I’m not saying what people, but one of them has a food blog and the other is a Midwesterner), it’s probably a good bet that if you’re serving it to guests after a meal, it really serves four. Maybe more, if they’re pretty light dessert eaters. The blog owner and Midwesterner like dessert, I hear.

For the almond meal, I happened to have salted, roasted almonds around. I thought that they’d be way too salty, but they didn’t appear to harm the clafoutis at all. If you’re watching your sodium intake, feel free to skip the additional 1/8 t salt.

Also. This one is important: do not over-bake. The middle is meant to stay fudgy–if not, it’d be just another cake. And who wants that? No one, that’s who.

For the clafoutis:

½ C flour

2 t baking powder

1/8 t (a pinch) salt

1/3 C sugar

¼ C half-and-half

1/3 C chocolate bar chocolate (or the best stuff you have around)

½ C almond meal (almonds ground to the consistency of cornmeal, etc.)

Apple-ginger topping:

2 T butter

1 Cortland apple, sliced thinly into rounds

3 half-inch-cube pieces candied ginger (or the equivalent), chopped roughly

Make the clafoutis:

Preheat oven to 375 degrees F. Mix flour, baking power, sugar, and almond meal together. Set aside.

In a double boiler on low or on a microwave at half power (I use the first method), gently melt chocolate and butter. Remove from heat and slowly add the half-and-half, whisking to combine.

Add chocolate-butter mixture to dry ingredients. Stir until just combined. Pour into a buttered earthenware dish (I used a small bowl) and bake for 25-35 minutes or until it’s set on the edges but fudgy in the middle. That means it’s done!

Make the ginger-apple topping:

While the clafoutis cooks, make the topping. Make more than you think you need. Then sample it. Offer samples to anyone nearby.

In a frying pan or other non-pot-type pan (I am known for very technical directions), melt the butter over low heat. Do not let the butter brown. Add the chopped ginger candies and sauté for another 1-2 minutes. Finally, add the apples. Raise temperature to medium-high. Cook until apples are nearly translucent and skins are chewy-crisp. Spoon over entire clafoutis or individual pieces.

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3 Responses to “Post-Election Day Chocolate Clafoutis With Chewy-Crisp Ginger Apples”

  1. Thip November 11, 2008 at 2:57 am #

    Hi,

    Things you make look great, esprout.

  2. Teena in Toronto November 21, 2008 at 10:12 am #

    Hey Erin!

    Thanks for stopping by!

    Your Silk link is already up: http://drinksilk.ca/silk-news.php

    That’s how I found you.

  3. biz319 November 25, 2008 at 4:34 pm #

    I love ALL things apple. Thanks for the recipe!

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