Chocolate and cinnamon cannelés

1. In a saucepan over low heat, melt 40 g of salted butter with 30 cl of milk.

2. In a bowl, beat 3 egg yolks with 120 g of granulated sugar. Add 80 g of flour, 2 tablespoons of unsweetened cocoa powder and ½ teaspoon cinnamon. Combine well.

3. Pour slowly the hot milk. Let the batter rest for 24 hours in the fridge.

4. Preheat oven to th. 6-180 C. Divide the batter in cannelés molds. Bake for 50 minutes.

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