0 from 3 votes
Churro Lava Cakes
Churro Lava Cakes filled with chocolate ganache to make something so beautiful, rich and decadent...changing the way we eat a Churro!
Prep Time
10 mins
Cook Time
10 mins
Refrigerate
1 hr
Total Time
1 hr 30 mins
Servings: 8 cakes
Calories: 237 kcal
Course:
Dessert , Cake
Cuisine:
Mexican
Ingredients
Ganache:
- 4 oz block chocolate of your choice I used dark/semi sweet
- ¼ cup canned lite coconut milk or thickened/heavy cream
- 1 teaspoon pure vanilla extract
Churro Cakes:
- 1 cup plain/all purpose flour
- 1 tablespoon white sugar, granulated sweetener or coconut sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 4 tablespoons light butter/spread of choice melted (or canola oil/melted coconut oil)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup low fat milk or almond milk
Coating:
- 1 tablespoon light butter/spread of choice melted
- ¼ cup sugar of choice
- 1 teaspoon ground cinnamon
Instructions
- First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together a microwave safe bowl. Microwave on high for 30 second. Stir and heat again for a further 20-30 seconds until cream is hot. Stir again, mixing well to melt the chocolate through the cream. Once ganache is glossy and creamy, stir in the vanilla extract. Cover and place in the refrigerator until set (about an hour).
- Once Ganache has set, preheat oven to 176C | 350F. Lightly grease 8 small ramekins (to fit ¼ cup of batter) or a 12-count muffin tray; wipe over excess with 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 ganache from the fridge; spoon 1 tablespoon of ganache into the centre of each ramekin (or muffin hole); pour 3-4 tablespoons of 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).
Cup of Yum
Optional:
- 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.
Cup of Yum
Notes
- These, warmed and served with vanilla ice cream, DELICIOUS!
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
33mg
(11%)
Sodium
121mg
(5%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
212IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8cakes
Amount Per Serving
Calories 237
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 121mg | 5% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.