Double Chocolate Buns
Now we’ve got that one cleared up, I want to say a big thank you to C of Cake, Crumbs and Cooking – do check out her baking blog if you haven’t already done so. Quite some time ago she had a giveaway for the Great British Bake Off: how to bake the perfect Victoria sponge. I was the lucky recipient of the book and it was waiting for me when I got back from holiday – nearly a month ago now. Along with many of you, I’ve been following the Great British Bake Off (via iPlayer) with great interest and enjoyment, so I was doubly pleased to get this book. As it happens the book only features one recipe from each of the contestants, but it does contain the technical challenges as well as a handful of really good step by step “how to make” items such as the perfect Victoria Sandwich. Most of the recipes come from Linda Collister, who wrote one of my favourite chocolate books Divine, but as far as I can see, have nothing to do with the programme. This book formed my bedtime reading in September and there are lots of recipes I want to try. However, with time being at a bit of a premium but wanting to make a start, I plumped for these quick and easy double chocolate buns.
These “buns” were smooth, not too sweet and all together quite delicious. They were moist, light and had a nice crunch of white chocolate. CT managed to sample a few (he always does) and thought they had a melt in the mouth texture and a treacley flavour but without the cloying quality that those sorts of cakes sometimes have. The book stated these were best eaten the same day, but they were just as good three days later.
How do you define buns, muffins etc?
- 125g unsalted butter
- 125g of molasses sugar
- 2 large eggs (I used duck eggs)
- ½ tsp vanilla extract (I used homemade)
- 250g flour (half wholemeal, half white)
- 50g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb of soda.
- 250ml mixture of crème fraîche and low fat Greek yogurt.
- 100g white chocolate - chopped
- a little icing sugar for dusting (optional)
- Cream butter with sugar until pale and fluffy.
- Beat in eggs, one by one.
- Add vanilla extract and beat some more.
- Sift in dry ingredients and mix in alternately with crème fraîche and yogurt.
- Stir in 100g chopped white chocolate.
- Spoon into 15 muffin cases.
- Bake at 180℃ for 20 minutes.
- Place onto a rack to cool, then dust with icing sugar if desired.
- Can use all crème fraîche or all yogurt instead of a mixture of both.