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Chocolate Teacakes
Servings: 24
: 147 kcal
Author: Just Jo
Ingredients
For the biscuit base
  • 100 g soft butter
  • 75 g icing sugar
  • 1 medium egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 175 g plain flour
  • 4 tbsp cocoa powder
  • Approx. 5 tbsp raspberry jam
For the marshmallow
  • 3 medium egg whites
  • 175 g caster sugar
  • A pinch of salt
  • 3 leaves of gelatine
For the chocolate coating
  • 150 g dark chocolate
  • 25 g milk chocolate
  • 1-2 tbsp freeze-dried raspberry powder optional
Instructions
  1. Make the biscuit dough by creaming the butter and the sugar until very light and fluffy. Add in all the rest of the ingredients (not the jam though!) and gently beat them to a soft dough. Chill for at least an hour.
  2. When very cold, roll the dough to 2-3mm thick and cut out 5cm rounds with a cookie cutter. Yes they are tiny! Re-roll as necessary but try to get as many from each roll as possible to avoid overworking the dough. I place them on a baking tray and chill for a minimum of another hour before baking.
  3. Bake in a preheated oven at 180°C for 10-12 minutes until just dry to touch. Cool on the tray for 10 minute before transferring to a rack to finish cooling. When cold, add about half a teaspoon of the jam to each biscuit, leaving a rim of 2-3mm around it for the marshmallow to adhere to.
  4. Make the marshmallow next – soak the gelatine leaves in a bowl of cold water.
  5. Place the egg whites, sugar, salt and 1 tbsp of water in a large heat proof bowl and spend over a pot of simmering water – do not allow the base to touch the water.
  6. Whisk until very thick and it has increased in volume dramatically and has become stiff (just like making ordinary meringue).
  7. Remove from the heat and squeeze the water from the gelatine well before whisking them in one at a time to the marshmallow mixture. Continue beating for another 3-5 minutes until it has cooled down and become much stiffer.
  8. Quickly transfer to a piping bag with either a 1.5cm nozzle or just cut off the end to give this amount of opening.
  9. Holding the bag vertically, pipe out a generous blob onto each jam bestowed biscuit – keep the bag still until the mallow has just about reached the rim of the biscuit then stop piping and pull up sharply to give that adorable little peak on the mallow. So cute!
  10. Leave to set for 30 minutes then melt the chocolates together and spoon over the teacakes. I hold them by the edges of the biscuit and tip to the side over the bowl of chocolate so drips fall back into it. It’s less wasteful than doing it over a rack and you need slightly less chocolate.
  11. Sprinkle over freeze dried raspberry powder as you go before the chocolate sets.
  12. Leave until the chocolate has set and formed a shell before eating. Try to avoid putting them in the fridge unless you live in a very hot country or the chocolate may ‘bloom’ in the dry cool of the refrigerator and get a dusty/chalky appearance.
Recipe Notes

Adapted from BBC Good Food Magazine