Chocolate

Churros y chocolate
1. 

90g golden caster sugar
1 tbsp ground cinnamon
125g plain flour
125g self-raising flour
olive oil
1 litre sunflower oil for frying

CHOCOLATE SAUCE
200g dark chocolate 70% cocoa solids, roughly chopped
50g milk chocolate, roughly chopped
2 tbsp golden syrup
300ml double cream

Mix the sugar and cinnamon together and set aside. To make the chocolate sauce,

put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat in short bursts in the microwave, stirring between each burst.

Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre. In a separate bowl, mix 2 tbsp olive oil and 350ml boiling water together then pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch.

Add more water if you need to. Let it rest for 10 minutes.

Fill a large, heavy-bottomed saucepan with the sunftower oil - it should be about a third full.

Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Put the dough into a piping bag with a large star-shaped nozzle (the kind you'd use for piping cream) and squeeze out churros directly into the hot oil, cutting them with a pair of scissors to the length you want. Be careful not to cook more than 3 at any one time, or they will all stick together. Fry for about 3-4 minutes until crisp and golden.

Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar.

Reheat the chocolate sauce and pour into little cups for dipping with the churros.

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