Double Chocolate Buns
Light but moist individual cakes with a smooth texture and crunchy bits of white chocolate. They're quick to make and quite delicious.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 15 buns
- 125 g unsalted butter
- 125 g of molasses sugar
- 2 large eggs (I used duck eggs)
- ½ tsp vanilla extract (I used homemade)
- 250 g flour (half wholemeal, half white)
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb of soda.
- 250 ml mixture of crème fraîche and low fat Greek yogurt.
- 100 g 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.
Adapted from The Great British Bake Off: How To Bake by Linda Collister
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Calories: 209kcal | Carbohydrates: 25.6g | Protein: 4.9g | Fat: 10.5g | Saturated Fat: 6.2g | Cholesterol: 45mg | Sodium: 89mg | Potassium: 199mg | Fiber: 2.5g | Sugar: 13.4g | Calcium: 60mg | Iron: 0.7mg