Always check the labels of the products you use.
Method
- 1
Liners. Heat the oven to 200 °C (180 °C fan). Cut twelve 15 cm squares of baking paper, press each around the base of a tumbler to shape a tall case and set them in the tin.
- 2
Dry. Whisk the flour, baking powder and salt in a bowl and stir in the chopped chocolate.
- 3
Brown. Melt the butter in a light-coloured frying pan over medium-high heat and keep stirring for 2-4 min, until the solids are deep golden and it smells nutty. Scrape into a bowl and cool 10 min.
- 4
Wet. In a large bowl whisk the 220 g sugar with the eggs for about 1 min until thick, then whisk in the soured cream, vanilla and the browned butter with its brown specks.
- 5
Mix. Fold in the flour and chocolate until just combined.
- 6
Bake. Divide between the paper cases, sprinkle with the 2 tbsp sugar and bake 22-25 min, until golden and a skewer shows no raw batter.
- 7
Cool. Leave 5 min in the tin, then lift onto the rack.
Storage
Keep in an airtight box for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
28.2 g per serving
56.4 % of the 50 g daily maximum · 112.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 12-hole muffin tin
- baking paper
- tumbler
- light-coloured frying pan
- 3 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 408 kcal |
| Protein | 4.9 g |
| Carbohydrate | 49.2 g |
| of which sugars | 29.4 g |
| of which free sugars | 28.2 g |
| Fat | 22.6 g |
| of which saturates | 13.1 g |
| Fibre | 1.5 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
