Churros chocolate pool mini cakes
Updated: Apr 13
Happy Thursday! Craving chocolate? Honestly, I am.
Since last week I'm on a restricted diet for health reasons and I cannot eat gluten, lactose, caffeine and above all SUGAR 😭😭😭😭
I can't wait to go back to eating delicious food, especially sweets like these Churros chocolate pool mini cakes 🤩 that I made a few months ago.
I wanted to recreate the classic experience of eating Churros with a cup of hot chocolate so these cakes have a soft chocolatey center and a crunchy Cinnamon Toast Crunch CHURROS topping.
What do you guys think? I loved them.
I've adapted the recipe from delish.com but you can check out how I made them in the section below.
40g self-raising flour
42g melted butter
33g granulated sugar
1 large egg (room temperature)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract*
1 tablespoon cinnamon sugar (for ramekins)
--- FILLING ---
30g heavy cream
63g dark chocolate
Make the filling (not pictured): in a bowl melt dark chocolate and heavy cream in the microwave or in a double boiler on the stove and mix with a spoon until creamy. Let it cool at room temperature and then refrigerate until firm enough to roll into balls (about 30 minutes).
Divide the chilled filling into 2 balls and freeze until solid (about 30 minutes).
Preheat oven to 350°F (180°C) and grease 2 ramekins with butter, then coat with cinnamon sugar, knocking out any excess.
Whisk self-raising flour, salt and cinnamon in a small bowl and set aside.
In a larger bowl, beat sugar and butter until light and fluffy (about 4 minutes). Beat in the egg until combined. Beat in vanilla. Add dry ingredients and continue to beat on medium-high speed for 1 minute.
Transfer the batter inside the prepared ramekins; then using a spoon, make a hole in each ramekin and place a ball of frozen filling. Do not press down.
Bake for 20-25 minutes or until the cakes are golden and firm to the touch.
Let them cool 5 minutes and then carefully invert onto plates.
Insert Cinnamon Toast Crunch CHURROS inside the chocolate pool and serve immediately.
If you can't find vanilla extract you can also use powdered vanilla or omits it at all.
These cakes are best eaten the day of because then the cereal tends to lose their freshness and the chocolate pool hardens. If you need to make them in advance I suggest reheating them in the microwave for about 30 seconds and garnish with Cinnamon Toast Crunch CHURROS only at the moment of serving.
If you don't have ramekins I guess you can make these cakes in the muffin pan but you can probably make 3 muffins instead of 2 mini cakes.
If you make it let me know! :)