Chocolate clafoutis

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With caramelized oranges

Vegetarianv

With caramelized oranges

Vegetarianv

“The nice thing about this recipe is that the fruit accompanying it can be varied – certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try. ”

Nutrition per serving

Calories 637 32%
Fat 39.3g 56%
Saturates 17.3g 87%
Sugars 44.8g 50%
Salt 0.7g 12%
Protein 14.3g 29%
Carbs 59.2g 23%
Fibre 4.5g -

Of an adult's reference intake

recipe adapted from

Penguin Anniversary Edition: Jamie's Dinners

By Jamie Oliver

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Ingredients

Metric
Netherlands
Germany

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5 oranges
100 g quality dark chocolate , (70%)
80 g unsalted butter
100 g self-raising flour
100 g ground almonds
100 g sugar
2 large free-range eggs
3 large free-range egg yolks
180 ml whole milk
100 g quality white chocolate
500 g crème fraîche , or natural yoghurt (optional)

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Penguin Anniversary Edition: Jamie's Dinners

By Jamie Oliver

BUY NOW

Tap For Ingredients

Method

Preheat the oven to 200°C/400°F/gas 6.
Finely grate the zest of 3 of the oranges, then carefully remove the outer peel and slice across into wheel-shaped pieces, just under 1cm thick.
Break up the dark chocolate and place in a small bowl and melt it over simmering water, stirring occasionally.
Butter the inside of a deep 20cm metal tin or earthenware dish. Sift the flour into a clean bowl, add the almonds, half the sugar, a pinch of sea salt, the eggs, yolks, orange zest and milk. Whisk up until smooth, then add the rest of the butter to the melting chocolate.
Scrape all the melted chocolate and butter into the batter mix and pour into the tin.
Break up the white chocolate and poke little pieces into the batter, then bake in the oven for 16 to 20 minutes, or until firm around the edges but sticky and gooey in the middle. This doesn’t mean it’s undercooked ... it means it’s perfect! So be careful not to overcook it or it will just be like a boring sponge.
While it’s cooking, bring the other half of the sugar to the boil on a medium heat with 6 tablespoons of water until you have a golden caramel. Remove from the heat, squeeze in the juice from the remaining oranges and stir it in to loosen the caramel slightly.
Arrange the orange slices nicely on a plate, pour over the caramel and serve with the chocolate clafoutis and a bowl of crème fraîche or yoghurt (if using). Delicious.

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recipe adapted from

Penguin Anniversary Edition: Jamie's Dinners

By Jamie Oliver

BUY NOW

FAQs

How do you make Jamie Oliver's ganache? ›

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

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How do you make Jamie Oliver Mars bar cake? ›

Jamie Oliver's Mars Bar Cake is a recipe where you make a cake without baking. It uses Mars Bars, Rice Krispies, butter, and milk chocolate. You melt the Mars Bars and butter, mix them with Rice Krispies, then cover it with melted chocolate. After setting in the fridge, it becomes a crunchy and chocolatey cake.

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How do you make Gordon Ramsay's chocolate ganache? ›

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

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What is the difference between chocolate glaze and ganache? ›

Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a "firm" ganache will remain a thick paste at room temperature and only harden when refrigerated. There is also a "soft" ganache that's popularly used for filling pastries and cakes.

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What's in a Robert Redford cake? ›

Whatever you want to call it, this cake involves chocolate and all kinds of other sweet indulgences that may help explain its name (with apologies, perhaps, to the actor Robert Redford). This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping.

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How to melt chocolate Jamie Oliver? ›

Quarter-fill a medium saucepan with water and place over a medium heat. Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn't touch the water. Stir constantly, until the chocolate has melted.

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What is the basic formula for ganache? ›

The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

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Why do you boil cream for ganache? ›

Cream is boiled to pasteurise it and also to boil off some of the water. Water activity in any food stuff will make for moulding. I haven't heard of anyone having problems with ganache made in the microwave, I believe that's the way Paul makes it.

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