bean, and the kirsch or almond extract. Allow to sit for 1 hour at
room temperature.
Preheat the oven to 350°F.
Place the cherry halves on the bottom of the soufflé dish or
ramekins along with the chocolate. Pour the batter over evenly and
place the soufflé dish or ramekins in a roasting pan. Fill the
roasting pan carefully with hot water so it comes up to the level of
the batter in the soufflé dish or ramekins.
Bake for 30 minutes (it may take longer), until the filling is just
set. Wiggle the dish, and if the filling doesn’t wiggle, it’s ready.
Allow to cool (if you can wait), 30 minutes or so. The clafoutis
is best served at room temperature.
* To make almond flour, grind blanched, slivered almonds in a
food processor until powdery. Be careful, though, not to blend
too much or you’ll have almond butter!