Chocolate Caneles (Fluted Chocolate Cakes)

• 6 2/3 tablespoons dark chocolate 70% cocoa
• whole milk 50 cl.
• 4 15/16 tablespoons butter
• 1 vanilla bean
• 2 egg yolks
• 2 eggs
• 1 pinch salt
• 1 1/4 cups granulated sugar
• 3/4 cup flour
• 3 3/4 tablespoons dark cocoa powder
• 3 tablespoons rum

1. Prepare one day ahead.
2. Chop the chocolate with a knife.
3. Boil the milk, butter, and vanilla bean, split in two lengthwise.
4. Pour over the chocolate and stir.
5. In a food processor bowl, combine egg yolks, whole eggs, salt and sugar. Mix well.
6. Add the sifted flour and cocoa, and keep mixing.
7. Gradually pour the chocolate milk in the bowl and mix for about 10 seconds.
8. Add the rum.
9. Transfer the batter to an empty water bottle and store in the refrigerator for at least twelve hours.
10. The next day, preheat oven to 210 degrees Celsius.
11. Fill cannele tins up to 2/3.
12. Bake for about 35 to 40 minutes until set.

dark chocolate, milk, butter, vanilla bean, egg yolks, eggs, salt, sugar, flour, cocoa, rum

Taken from www.yummly.com/recipe/Chocolate-Caneles-_fluted-Chocolate-Cakes_-782094 (may not work)