Salted Chocolate Cannelés

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Butter and flour 8-10 cannelé molds.

   Tip: Don't forget to dust the molds with flour for even baking.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   Tip: Make sure to sift the flour to ensure even texture.

3. 3

   In a large saucepan, combine the sugar, butter, and 120ml of milk. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 100°C.

   Tip: Don't let the mixture boil.

4. 4

   Remove the saucepan from the heat and stir in the cocoa powder, espresso powder, and heavy cream. Let it cool slightly.

   Tip: Be patient, as this mixture will thicken.

5. 5

   Whisk in the eggs one at a time, followed by the flour mixture. Pour the batter into the prepared cannelé molds.

   Tip: Fill them about 2/3 full.

6. 6

   Bake for 15-20 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake.

7. 7

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

   Tip: Don't disturb them yet.

8. 8

   Dust the cannelés with flaky sea salt and serve warm.

   Tip: Let the cannelés cool completely before storing.

9. 9

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

   Tip: Drizzle the melted chocolate over the cooled cannelés.

10. 10

    Let the chocolate set before serving.

    Tip: Enjoy your delicious salted chocolate cannelés!