Always check the labels of the products you use.
Method
- 1
Cherries. Heat the oven to 180 °C (160 °C fan) and line the large tin. Simmer the cherries with the 60 ml water in a small covered pan for 2 min, then leave covered for 10 min to plump. Stir in the almond flavouring.
- 2
Chocolate. Whisk the boiling water, chopped chocolate and cocoa together until smooth, then whisk in the melted butter and oil.
- 3
Batter. Add the eggs, yolks and vanilla, then the sugar and salt, whisking until glossy. Fold in the flour, then the cherries with any liquid left in the pan.
- 4
Bake. Spread in the tin and bake 30-35 min, until a cocktail stick comes out with a few sticky crumbs.
- 5
Cool. Cool on a rack for 1-2 h before lifting out and cutting into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
17.5 g per serving
35 % of the 50 g daily maximum · 70 % 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
- 23 x 33 cm metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 186 kcal |
| Protein | 2.5 g |
| Carbohydrate | 28.1 g |
| of which sugars | 18.5 g |
| of which free sugars | 17.5 g |
| Fat | 7.5 g |
| of which saturates | 2.5 g |
| Fibre | 1.2 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
