• Serena Di Sabatino

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.


INGREDIENTS:

  • 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 ---


DIRECTIONS:

  1. 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).

  2. Divide the chilled filling into 2 balls and freeze until solid (about 30 minutes).

  3. Preheat oven to 350°F (180°C) and grease 2 ramekins with butter, then coat with cinnamon sugar, knocking out any excess.

  4. Whisk self-raising flour, salt and cinnamon in a small bowl and set aside.

  5. 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.

  6. 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.

  7. Bake for 20-25 minutes or until the cakes are golden and firm to the touch.

  8. Let them cool 5 minutes and then carefully invert onto plates.

  9. Insert Cinnamon Toast Crunch CHURROS inside the chocolate pool and serve immediately.

  10. Enjoy :)


RECIPE NOTES:

  • 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.



RECIPE CARD:



If you make it let me know! :)

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