Chocolate Cannelés
Prep
15 mins
Cook
30 mins
Servings
6
Difficulty
Easy
These chocolate cannelés are one of my favorite treats to make when I want something indulgent but don't want to spend all day in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have beautiful, elegant little cakes that taste like you slaved away for hours. The cocoa powder here isn't just delicious, it's packed with antioxidants that make these feel almost virtuous! Plus, you probably already have most of these pantry staples at home, so you can whip up a batch whenever the craving strikes. Trust me, these are about to become your go to dessert.
Ella x
Ingredients
- 237 mlunsalted butter
- 237 mlmilk
- 1 teaspoonvanilla extract
- 710 mlcaster sugar
- 5eggs
- 237 mlflour
- 237 mlcocoa powder
- 1 teaspoonsalt
- 1 teaspoonbaking powder
- 2 tablespoonsbutter (for greasing)
Detail level
Instructions
- 1
Preheat the oven to 210°C (410°F). Grease the cannelé molds with butter.
- 2
In a saucepan, melt the cup of butter, milk, and 1/2 cup of caster sugar over low heat. Add the vanilla extract and set aside to cool slightly.
- 3
In a large bowl, whisk the eggs, remaining 1/4 cup of caster sugar, flour, cocoa powder, salt, and baking powder until smooth.
- 4
Slowly pour the cooled butter mixture into the egg mixture, whisking continuously.
- 5
Pour the batter into the prepared cannelé molds, filling them halfway.
- 6
Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 15 minutes, or until the cannelés are firm and the outsides are caramelized.
- 7
Allow the cannelés to cool in the molds for 5 minutes before removing and serving.
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