Gluten-free Chocolate Cannelés de Bordeaux

Love in Every Bite: Irresistible Gluten-free Chocolate Cannelés de Bordeaux for Valentine's Day

Prep Time 20

Cook Time 50

Course Dessert

Cuisine French

Servings 10 large Cannelés

120g Rice Flour15g 500ml250g Sugar40g Semi-sweet Chocolate20g Unsalted Butter1/4 cup Rum 3 egg yolks1 large eggMelted Chocolate for coating
120 g Rice Flour
15 g Cocoa Powder
500 ml Whole Milk
250 g Sugar
40 g Semi-sweet Chocolate
20 g Unsalted Butter
¼ cup Rum
3 egg yolks
1 large egg
Melted Chocolate for coating

Put the sugar and whole milk into a pot and cook until the sugar has just dissolved about 60 degrees Celsius, 140 degrees Fahrenheit.
Shift the cocoa powder into, a bowl, and whisk together with the rice flour.
When the sugar dissolved, add unsalted butter and semi-sweet chocolate and whisk to combine.
Gradually Add the warm milk mixture to the dry ingredients.
Add in Rum and egg yolk and the egg.
Whisk well and let it sit while preparing the mold.
Start preheating the oven to 200 degrees Celsius, 392 Fahrenheit.
Brush softened unsalted butter inside the mold.
Apply a generous amount of butter throughtly to release easily and maintain their shape.
If you have oil spray, use it to make it even more easy releasing.
Just before baking, stir the batter to make it even, then pass through a sieve and transfer to a jug for easy handling.
Fill the mold just below the edge.
Pop in the oven and immediately reduce the temperature to 190 degrees Celsius, 374 degrees Fahrenheit, and bake for 30 to 35 mins for the small cannele, 45 to 50 mind for the large cannule.
If the The cake pop out from the mold while baking, take out and tap onto the counter to put them in place, otherwise the top is not browned.
And, to make it even more delicious, dip in melted chocolate and cover the top.

Keyword Cannelés, Cannelés de Bordeaux, chocolate, gluten-free, Valentine's day