Churro Lava Cakes
Try this Churro Lava Cakes recipe or contribute your own.
Try this Churro Lava Cakes recipe or contribute your own.
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon pure vanilla extract
- 1/4 easpoon salt
- 110 g | 4oz block chocolate of your choice (i used dark/
- 1/2 cup canned lite coconut milk (or thickened cream)
- 1 cup plain (or all purpose) flour
- 1 tablespoon sugar of choice
- 4 tablespoons light butter/spread of choice melted (or canola oil/melted coconut oil)
- 1/2 up low fat milk (or almond milk)
- 1 tablespoon light butter/spread of choice melted
- 1/4 cup sugar of choice
- Carbohydrate 0.753769582837303 g
- Cholesterol 26.6416666662524 mg
- Fat 0.671141666575538 g
- Fiber 0.172574995040894 g
- Protein 0.969110416323898 g
- Saturated Fat 0.222937083276585 g
- Serving Size 1 1 Serving (27g)
- Sodium 14.2836249891267 mg
- Sugar 0.581194587796409 g
- Trans Fat 0.10893962499534 g
- Calories 16 calories
Step-by-step
- First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together in a microwave-safe bowl.
- Microwave on high for 30 seconds. Stir and heat again for a further 20-30 seconds until the cream is hot.
- Stir again, mixing well to melt the chocolate through the cream.
- Once the ganache is glossy and creamy, stir in the vanilla extract.
- Cover and place in the refrigerator until set (about an hour).
- Once the ganache has set, preheat the oven to 176C
350F.Lightly grease 8 small ramekins (to fit ¾ cup of batter) or a 12-count muffin tray; wipe over excess with a paper towel and set aside. In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla, and milk. Whisk the batter until smooth and lump-free. Remove the ganache from the fridge; pour 2 tablespoons of batter into each ramekin (or muffin hole); spoon 1 tablespoon of ganache into the centre of the batter (you will only use half of the ganache), pressing down to the base of each ramekin. Spoon 1-2 tablespoons of remaining batter over the ganache to cover. Bake for 20 minutes, or until they are golden in colour and a toothpick inserted into the sides of a cake comes out clean. Allow them to cool for 5 minutes; loosen the edges of the cakes with a butter knife and transfer them onto a baking tray. Brush each cake over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; gently roll each cake into the cinnamon sugar mix until evenly coated. (Be very gentle, they are very soft when first taken out of the oven). Warm remaining ganache in the microwave (or over stove top) until warm (or to make it liquid in consistency again) or mix in a tablespoon or two of extra milk or cream. Cut a small indent into the tops of each cake, and fill with the ganache.
