INGREDIENTS
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150 g/5 ¼ oz bittersweet chocolate (70% cocoa)
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6 tbsp (84 g) unsalted butter
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½ tsp pure vanilla extract
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¼ tsp salt
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1 cup (200 g) superfine or caster sugar
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2 large eggs, at room temperature
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½ cup (71 g) all-purpose flour
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For the swirl:
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¾ cup (175 ml) full fat sour cream (14% milkfat)
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2 tbsp (30 g) packed brown sugar
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