Chilli Chocolate Cannelés

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Ensure the parchment paper is large enough to accommodate the cannelés in a single layer.

2. 2

   In a medium saucepan, combine the milk, sugar, and dried chillies. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture, as this can cause the chillies to lose their heat.

3. 3

   In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Add the salt and whisk to combine.

4. 4

   Remove the milk mixture from the heat and add the dark chocolate, stirring until melted and smooth.

5. 5

   Add the flour mixture to the chocolate mixture and stir until just combined. Add the eggs one at a time, stirring until fully incorporated.

   Tip: Avoid overmixing the batter, as this can lead to dense cannelés.

6. 6

   Pour the batter into a piping bag fitted with a large round tip. Pipe the batter into 6 equal parts on the prepared baking tray.

   Tip: Tap the baking tray gently to remove any air bubbles from the batter.

7. 7

   Bake for 15-20 minutes, or until the cannelés are golden brown and firm to the touch.

   Tip: Rotate the baking tray halfway through the baking time to ensure even cooking.

8. 8

   Remove the cannelés from the oven and let cool in the tray for 5 minutes. Transfer the cannelés to a wire rack to cool completely.

   Tip: Serve the cannelés warm, dust with powdered sugar if desired.

9. 9

   Melt the chopped dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use the melted chocolate to glaze the cooled cannelés, if desired.