Indulge with a decadent dessert of Spanish-style doughnuts and lashing of chocolate sauce.
Equipment and preparation: You’ll need a piping bag fitted with a 2cm/1in star nozzle.
Heat the vegetable oil in a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Meanwhile, heat the butter in a saucepan with 250ml/9floz water and bring to the boil.
Stir in the flour and baking powder and beat to a smooth batter.
Remove the mixture from the heat and beat in the egg until the mixture is well combined and shiny.
Fill the piping bag with the mixture and carefully pipe directly into the oil, either in small balls, lines, circles or spirals. (CAUTION: Ensure the oil is not over 180C/350F as the dough can explode in overly hot oil.) Do not overcrowd the fryer, you may need to fry the churros in batches. Cook for 2-3 minutes, or until golden-brown, remove from the fryer with a slotted spoon and set aside to drain onto kitchen paper.
Meanwhile, grind the dried chilli and vanilla pod in a small processor or spice grinder to a fine powder. Mix the ground chilli and vanill with the sugar in a bowl, then sprinkle onto a large plate. Roll the churros into the sugar mixture.
For the chocolate sauce, heat the sugar and 110ml/4floz water in a saucepan until the sugar has dissolved.
Add the chocolate and whisk until smooth, then remove from the heat.
To serve, place the churros and passion fruit on serving plates and pour the chocolate sauce on top.
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