Preheat the oven to 180'C.
Place the ground almonds, flour and the sugar into a bowl and make a well in the centre.
Break the eggs and egg yolks into the well and gradually mix into the dry ingredients. Whisk thoroughly to ensure that you have a smooth mixture. Add the cream to the mixture and mix well.
Butter and flour a baking dish.
Wash the cherries and remove the stones. Place the cherries in the base of the dish. Pour the clafoutis batter over the fruits and bake for 20 to 25 minutes.
Allow to cool.
Whisk together the cream,sugar and icing sugar until thick.
Serve the clafoutis with a dusting of icing sugar and a generous quenelle of the Chantilly cream.
«This dessert can be adapted to use any seasonal soft fruit. Try it with peaches, plums or raspberries. If cherries are out of season, use griottine cherries for a rich boozy alternative!»