Churros Con Chocolate A La Taza
makes about 12: serves 4
a pinch of salt finely grated rind of 1 unwaxed lemon
1 teaspoon sunflower oil, plus extra for deep-frying
140 g plain flour, sifted
1 egg, beaten with 1 tablespoon cold water
caster sugar, for dusting
Chocolate a la taza
250 g plain dark chocolate, about 50 per cent cocoa solids, broken into squares
2 tablespoons caster sugar
a stick of cinnamon
2 tablespoons fine rice flour
an electric deep-fryer (optional)
a strong piping bag fitted with a star nozzle, or a Spanish churros maker
a wide oiled spatula
1. To make the churros, put 250 ml cold water in a medium saucepan with the salt, lemon zest and 1 teaspoon oil. Bring to a fast boil, then add the flour all at once. Beat quickly with a wooden spoon to bring the mixture to a smooth paste, then leave for 5 minutes.
2. Beat the egg mixture into the paste a little at a time until smooth and thick.
3. Fill a saucepan or deep-fryer one-third full with the oil, or to the manufacturer's recommended level. Heat to 190°C (375°F).
Working in batches if necessary, spoon the mixture into the piping bag. Pipe horseshoe shapes onto the oiled spatula, cutting the flow of dough at 15 cm intervals with a knife or scissors.
4. Slide them into the oil and fry for about 4 minutes until a rich gold, drain on kitchen paper and dust with sugar, heaping it on top as well in true Spanish style.
5. To make the chocolate a la taza, put the chocolate, sugar and 800 ml cold water in a saucepan with the cinnamon stick and slowly melt the chocolate.
6. Put the rice flour in small bowl, add 4 tablespoons cold water and mix until smooth. Blend it into the chocolate, mix well and bring just to the boil. If too thick, add a little water and reheat.
7. Serve hot with the churros.
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