Individual Channel Cakes
ready in 13 h.
Bring the milk to a simmer in a saucepan over a medium heat.
Add the diced butter and allow it to start melting, then remove from the heat and set to one side.
Combine the eggs, egg yolks, sugar, vanilla extract and salt in a large mixing bowl.
Whisk until you have a frothy mixture, then add the rum in a slow, steady stream, whisking as you do.
Add the flour and whisk until smooth and incorporated. Add the milk mixture in a slow, steady stream, whisking at the same time until combined.
Cover the bowl with the batter in it and chill overnight.
When ready to bake, pre-heat the oven to 180°C | 350F | gas 4.
Spoon the batter into individual cannelé flutes and bake for 20-25 minutes until golden brown in colour.
Beat together 120 g of the black cherry jam and the ricotta until smooth.
When the cannelés are baked and ready, remove from the oven and turn them out. Fill their centres with the ricotta and cherry mixture and serve them with extra jam on the side.