Melting churros cakes
Freddo dark chocolate waffers are perfect for adding a touch of flavor and thus balancing the sweeter side of desserts. Make quality cocoa, always keep a bag at hand to make your favorite delicacies. In addition, they are ideal for concocting a chocolate fondue on the go when the urge takes you!
Preparation25 minutes
Quantity6 cakes
Cooking18 minutes
Freezing1 hour
Refrigeration30 minutes
Ingredients
- 80 ml (1/3 cup) 35% cooking cream
- 5 ml (1 tsp) vanilla extract
- 100 g (3 1/2 oz) Freddo dark chocolate waffers
- 1 litre (4 cups) of canola oil
- 45 ml (3 tbsp) sugar
- 1.25 ml (1/4 tsp) cinnamon
For the dough:
- 80 ml (1/3 cup) butter
- 1.25 ml (1/4 tsp) salt
- 125 ml (1/2 cup) all-purpose flour
- 3 eggs
Preparation
- In a saucepan, bring the cream and vanilla to a boil. Off the heat, add the chocolate waffers and let it melt. Let cool, then refrigerate for 30 to 40 minutes, until the preparation is frozen.
- Shape six small balls with the chocolate preparation. Place the balls on a sheet lined with parchment paper. Place in the freezer for 1 to 2 hours.
- In another saucepan, bring to a boil 180 ml (3/4 cup) of water with butter and salt over low heat. Add the flour, stirring with a wooden spoon until the dough no longer sticks to the walls of the pan. Remove from heat.
- Add the eggs one by one to the saucepan, stirring until a smooth preparation is obtained.
- Fill a pastry bag with a medium-sized fluted socket of the dough.
- On a sheet lined with parchment paper, form circles of pulp about 3 cm (1 1/4 in.) in diameter, spaced 5 cm (2 in.) apart.
- Place a chocolate ball in the center of each circle. Cover with the rest of the dough contained in the pastry bag. Place in the freezer for 25 to 30 minutes.
- Meanwhile, mix the sugar with the cinnamon in a bowl.
- At the time of cooking, heat the oil in a deep fryer or in a large saucepan until it reaches a temperature of 190°C (375°F) on a cooking thermometer. If a saucepan is used, keep a close eye on cooking to prevent the oil from overheating and igniting.
- Fry the melting cakes one by one for 3 to 4 minutes, turning them over halfway through. Drain, then place on absorbent papier and sprinkle with sugar preparation.
