This is my take on those wonderful chocolate teacakes you can buy.
A great treat for anytime of the day: crisp buttery biscuit base, coated in chocolate, a light vanilla flavoured marshmallow filling and a thin chocolate shell that snaps as you bite into it. A small amount of strawberry purée adds a fragrant zing to the bite. If I open an Afternoon Tea shop – a life-long ambition of mine – these will be a regular feature as part of the sweet treats component!
I have made these small, using the bottom half of silicon cake pop moulds: I think large teacakes can be too much to polish off whereas it is easier to demolish a couple of small ones!
While I am a fan of good quality dark chocolate, I do prefer to use milk chocolate for the main chocolate component of the teacakes – personally I think the dark chocolate slightly over-powers the teacake – but a thin drizzle of dark chocolate on top gives a hint of the complex flavours that characterises a good dark chocolate.
Recipe: chocolate teacakes – makes 20 small teacakes
- 70g plain flour
- 30g caster sugar
- 50g unsalted butter, at room temperature
- 1 large egg white
- 80g vanilla caster sugar
- 3 teaspoons liquid glucose
- pinch of salt
- 200g milk chocolate
- a little dark chocolate, melted, for drizzling, optional
- a few puréed strawberries, optional
- Make the biscuits: mix flour and sugar together and rub in the butter to form a soft ball of dough. Refrigerate for about 20 minutes. Roll out thinly between two sheets of greaseproof and cut out twenty 3.5cm circles. Refrigerate for about 15 minutes. Meanwhile, preheat the oven to 150C (fan).
- Bake biscuits for about 8-10 minutes and remove from oven. As the biscuits spread a little, use the 3.5cm cutter to give clean biscuit circles. Leave to cool.
- Melt the milk chocolate and leave to cool a little until it thickens ever so slightly. Use just under a teaspoon of chocolate per silicone mould to coat the inside of each mould, going right up to the rim. NB: I prefer to temper the chocolate to give it a distinct snap and a gorgeous shine, but just melting and coating works well.
- Dip the biscuits in the chocolate to coat both sides. Leave to set on greaseproof.
- Make the marshmallow: put the ingredients in a heatproof bowl and place over a pan of barely simmering water. Whisk for about 10 minutes until very thick and mousse-like. Leave to cool.
- Pipe the marshmallow into the chocolate moulds, coming just below the rim. Make a small indent into the marshmallow and fill the indent with strawberry purée. Pipe a little of the remaining milk chocolate around the inner rim of the marshmallow and a little on top of the marshmallow.
- Place a chocolate biscuit firmly onto each marshmallow: the piped chocolate will act as a glue to keep the biscuit in place. Leave to set at room temperature.
- Carefully remove the teacakes from their moulds and drizzle over dark chocolate, if using.