Ruby Chocolate Cannelés

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Butter and flour six 12-cup cannelé molds.

   Tip: To ensure the cannelés release easily, make sure to grease the molds thoroughly.

2. 2

   In a medium saucepan, combine the confectioner's sugar, granulated sugar, and 50g of the butter. Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth.

   Tip: Use a candy thermometer to monitor the temperature of the sugar syrup.

3. 3

   In a separate bowl, whisk together the flour and almond extract. Add the dry ingredients to the saucepan with the sugar syrup and whisk until just combined.

   Tip: Be careful not to overmix the batter.

4. 4

   In a separate bowl, whisk together the eggs and ruby chocolate syrup. Add the egg mixture to the dry ingredients and whisk until smooth.

   Tip: The batter should still be slightly lumpy.

5. 5

   Melt the remaining 50g of butter and add it to the batter. Whisk until the butter has been fully incorporated.

   Tip: This will help the cannelés to release from the molds more easily.

6. 6

   Pour the batter into the prepared cannelé molds, filling them about 2/3 full.

   Tip: Don't overfill the molds, as the batter will rise during baking.

7. 7

   Bake for 20-25 minutes, or until the edges are golden brown and the centers are still slightly jiggly.

   Tip: Don't open the oven door during this time, as the cannelés may collapse.

8. 8

   Remove the cannelés from the oven and let them cool in the molds for 5 minutes.

   Tip: This will help the cannelés to retain their shape.

9. 9

   Run a knife around the edges of each cannelé to release it from the mold. Place a wire rack over a baking sheet and arrange the cannelés on the rack.

   Tip: This will help the cannelés to cool evenly.

10. 10

    Let the cannelés cool completely before serving. Serve with ruby chocolate syrup, if desired.

    Tip: The cannelés will be most delicious when served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

11. 11

    To make the ruby chocolate syrup, melt the ruby chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

    Tip: Strain the syrup through a fine-mesh sieve to remove any solids.