Chocolate Cardamom Plums Clafoutis

Ingredients

• Butter for greasing the pan
• 4 to 5 large firm plums, pitted and sliced
• 3 large eggs
• 1 1/4 cups milk
• 1 teaspoon pure vanilla extract
• 1/2 cup all purpose flour
• 1/4 cup unprocessed cocoa powder, not Dutch
• 1/2 to 3/4 cup sugar or raw sugar
• 1/4 teaspoon ground cardamom
• Pinch of salt, optional
• 1/4 cup confectioners sugar, for dusting

Directions

1. Set an oven rack in the middle of the oven, then heat it to 350 degrees F. Generously butter a 10-inch pie plate or cast iron skillet. Arrange the sliced plums across the base, cut sides facing down, with a little room between the pieces, and put the pan aside.
2. For the food processor method, add the eggs, milk, vanilla, flour, cocoa, sugar, cardamom, and salt to the processor bowl. Pulse only until the batter comes together; it will be thin, and it should not be worked too much.
3. Pour the batter into the prepared pan over the plums. Bake until the center tests clean when pierced with a wooden skewer, 45 minutes to 1 hour. Rest the clafoutis at room temperature for 10 minutes, then finish it with confectioners' sugar.
4. For the hand-mixed method, whisk the eggs in a large bowl until they turn foamy. Whisk in the milk, vanilla, sugar, and cardamon, then add the flour and cocoa powder and stir only until combined. The batter should stay thin, so stop before you overdo it.
5. Pour the batter into the prepared pan over the plums. Bake until a wooden skewer comes out clean from the center, 45 minutes to 1 hour. Leave the clafoutis at room temperature for 10 minutes, then dust it with confectioners' sugar.