These tiny cakes, Chocolate and Rum Canneles, are a French cake, from our new cookbook, World Class Cakes. The perfect company is coming cake.
Today is the first day we are cooking from our newest cake cookbook selection, World Class Cakes. When I got my copy in the mail, I was so excited that this was the choice for this year. The cookbook has 250 different desserts from all over the world, with big, bright photos.
I love this book because not only is it full of cakes, but it also has other types of desserts, like macaroons, bars and even a gingerbread house!
There are also pages in the book that tells you where to eat cake in different cities around the world, along with some other information about the area. This is right up my alley, since we travel like we do.
I don’t usually go out and buy a specific pan for the cakes. Usually I just make due or select a different cake. When I was reading about the different cake choices for this month, I decided to pick this one because it’s a French cake and I thought it would be fun to make something that’s actually French, since I live in a French country. So, I went out and bought a Canneles pan.
I made this as the dessert for a dinner we had this past week and our guests loved them! Also, Martinique has several rum distilleries, so I picked up a small bottle of the local rum (rhum). Now, picking alcohol is not something I know anything about, I don’t drink. However, I know the alcohol is cooked out, so you just end up with the flavor. So, don’t be afraid of the cakes because of the alcohol. You can just get one of those tiny sample bottles and have enough.
- 2 cups whole milk
- 6 Tbsp butter
- 1 vanilla bean, split and scraped
- 3¾ ounces semisweet chocolate (70%) broken up
- 2 cups confectioners sugar
- 2 Tbsp unsweetened cocoa
- ⅔ cup all-purpose flour
- 2 eggs plus 2 egg yolks, beaten together
- 4 tsp dark rum
- Preheat oven to 350°.
- Grease the pan well.
- Boil together the milk, butter and vanilla bean. (I added the scrapings too.
- Break up the chocolate and put in a bowl.
- Discard the vanilla bean and pour the hot liquid over the chocolate and whisk until the chocolate is melted. Set aside.
- Sift together the confectioners' sugar, cocoa and flour.
- Add the eggs and mix well.
- Fold in the chocolatey milk batter and then the rum.
- Mix well. (If you want to postpone your baking, you can store the mix in the refrigerator for up to 4 days.)
- Spoon the batter into the molds up to ¼ inch from the top.
- Bake in a preheated oven for 35-40 minutes.
- Remove from the oven and let cool for 10 minutes in the pan and the turn out onto a wire rack.
- They are best eaten the day they are made to hold on to their crispiness.
I served our cakes with some powered sugar on top and a little coconut ice cream on the side. The disappeared very quickly. Now, scroll down to get the other recipes for this month. Happy Baking.