Chocolate Marshmallow Teacakes Recipes

PAUL HOLLYWOOD'S CHOCOLATE MARSHMALLOW TEA CAKES

Steps:

• Preheat oven to 325ºF/179ºC.
• Melt 300g of the chocolate over a bowl of simmering water. Allow to cool slightly . If the chocolate is too soft it wont line the moulds.
• Mix the flours, salt, baking powder and caster sugar together in a bowl and rub in the butter with your fingertips.
• Add the milk and stir together to form a smooth ball .
• Roll out your dough on a floured surface to about 5mm/1/4in thick. If you are making mini teacakes like I did, make sure your dough is very thin.
• Cut out six rounds with a 7.5cm/3in straight sided round cutter, or 12 rounds using a smaller cutter for the mini biscuit bases.
• Chill in the fridge for 10 minutes. Your biscuits need to be perfectly round and well chilled to ensure that they dont spread or shrink when you bake them.
• Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
• Cool on a wire rack.
• Next coat your moulds with the melted chocolate. I used the back of a spoon to do this. Its quite messy but dont worry about the chocolate spilled on the top of the mould it just peels off.
• Paul says to set aside and not refrigerate, but I found mine were perfectly shiny when set in the fridge.
• Dip the cooled biscuits in the remaining melted chocolate, covering them completely This is a seriously messy business, but you will eventually get the hang on it.
• TO MAKE THE MARSHMALLO
• Place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water).
• Whisk with an electric hand whisk for 6-8 minutes, it must be very stiff so it will hold when piped.
• Spoon the marshmallow mixture into a piping bag, and the remaining chocolate into another one.
• Pipe the marshmallow into each chocolate-lined mould just up to the top.
• Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and then put your biscuit on top together.
• Wait until completely cold before you peel the tea cakes from the mould.

CHOCOLATE MARSHMALLOW TEACAKES

Steps:

• 1. Preheat the oven to 170C/325F/Gas 3. You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds.
• 2. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can't line the moulds if the chocolate is too runny.
• 3. To make the biscuits, put the flour, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball.
• 4. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter.
• 5. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
• 6. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
• 7. Remove the biscuits from the oven and cool on a wire rack.
• 8. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin.
• 9. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.
• 10. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper.
• 11. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don't want it runny.
• 12. Spoon the marshmallow mixture into a piping bag.
• 13. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.
• 14. Peel the biscuits off the parchment and place them onto clean parchment, flat side down.
• 15. Pipe the marshmallow into each chocolate-lined mould just up to the top.
• 16. Snip a 2cm/¾in end off the piping bag with the chocolate in it.
• 17. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.
• 18. Leave the teacakes to set until completely cool and sealed together.
• 19. Very carefully remove the completed teacakes from the mould - be careful of fingerprints on the glossy dome.
• 20. Place on a plate and keep cool - but do not refrigerate, to make sure the chocolate keeps its glossy shine.

CHOCOLATE MARSHMALLOW TEACAKES

Steps:

• Combine the flour, baking powder, and sugar in a small bowl. Rub in the butter with your fingertips, then stir in just enough milk to bring the mixture together into a dry dough.
• Gently knead the dough a couple of times until smooth. Roll out on lightly floured surface to about 1/8-inch thick and use a 2.5-inch (6cm) biscuit cutter. You'll need at least 6 rounds. I baked off the entire recipe because there's no need to throw out good dough. I got 11 biscuits total.
• Transfer the biscuits to a baking tray and chill in the fridge for at least 15minutes. This helps prevent shrinking or spreading during baking.
• Preheat the oven to 325°F. Bake the biscuits 10-15 minutes until crisp and lightly browned underneath.
• Place about ¾ of the chocolate in a microwave-safe bowl. Mix and check the temperature of the chocolate every 10 seconds. Don't let it go over 115°F (46°C).
• Remove from the heat and let it cool to 95-100°F (35-37°C), stirring occasionally. Gradually mix in the remaining one fourth of the chocolate, stirring until it is fully melted.
• Line a 6-cavity, half-dome silicone mold with the chocolate. Use the back of a spoon to spread evenly around the domes. You don't want a thick layer as it won't set as well, and too much chocolate will overwhelm the rest of the flavors. Set aside to set at room temperature.
• Coat six of the cooled biscuits with chocolate and set them aside to set on a piece of parchment paper. Set the remaining chocolate aside for later (sealing the teacakes).
• Mix the unflavored gelatin powder with the cold water until smooth, then let it stand for 5 minutes. Microwave the mixture for 20 seconds, until the gelatin is dissolved.
• Crack the egg whites into a large stainless-steel mixing bowl, making sure no flecks of yolk are in the whites. Save the yolks for other recipes.
• Add the sugar and salt to the egg whites and set the bowl over a pan of simmering water. Make sure the bottom of the bowl doesn't touch the hot water. Use a handheld electric mixer to beat the mixture until the sugar is dissolved and the egg whites are frothy, about 30 seconds.
• Add the gelatin mixture and continue to whisk on high speed for about 10 to 15 minutes, until the mixture is quite stiff and pipe-able. The mixture should be forming stiff peaks when the whisk is lifted from the mixture. Taste it! If it doesn't taste like marshmallow, it's probably not ready.
• Spoon the mixture into a large piping bag fitted and cut off the tip for easy assembly.
• Fill each hardened dome about 3/4 full with the marshmallow, making sure to get all the way to the edges. Be careful not to overfill the domes.
• Melt the remaining chocolate in the microwave. Let it cool for a few minutes.
• Spoon 1 teaspoon of raspberry jam onto the marshmallow. Place a chocolate covered biscuit on top and push in until a bit of marshmallow comes up around it. You don't want large air pockets around the edges of the teacakes.
• Seal the gaps with chocolate. Exposed marshmallow can make removal more difficult and will allow air into the teacakes, causing it to spoil quickly.
• Let the teacakes fully set, then remove them from the mold by carefully peeling away the silicone mold. Don't touch the shiny dome, or it will get fingerprints on it. Trim off any excess chocolate around the edges with a sharp knife.
• Serve the teacakes at room temperature. It's best to store the teacakes in a cool, dry place. Refrigeration is fine, but it will ruin the glossy finish.

CHOCOLATE MARSHMALLOW TEA CAKES

Steps:

• With a wooden spoon or mixer, mix together the butter and sugar. Add the cocoa powder, salt, vanilla and flour. Rub the ingredients together with the tips of your fingers until it comes together into a dough. Roll it into a ball, wrap in cling film and rest in the fridge for half an hour.
• Meanwhile, prepare your silicone dome moulds with chocolate. Melt 300g of your chocolate either in the microwave in short bursts or in a bowl over a pan of simmering water, and then spoon around a tablespoon of melted chocolate into each mould. Use the back of the spoon to spread it around each dome, ensuring that you bring the chocolate right up to the edge.
• Put domes in the fridge for a few minutes to allow the thinnest part of the chocolate to harden, then using a pastry brush, spread any pooled chocolate in the centre around the dome. Return to the fridge until ready to assemble.
• Remove dough from the fridge and roll onto a lightly floured worktop until it is around 3/4 cm thick. Use a small circular cutter to cut out 12 biscuits. Place the biscuit circles on a lined baking tray and return to the fridge for around another 20 minutes. Meanwhile pre-heat the oven to 190ºC (170ºC Fan).
• To make the coffee marshmallows, add the egg whites, coffee powder, sugar, salt and golden syrup in a large mixing bowl, giving it a light whisk. Place the bowl over a pan of simmering water without letting the bottom touch the water and let the mixture reach 71ºC so the eggs are pasteurised, ensuring you stir/whisk so that you don't let the mixture cook and get scrambled eggs. Once it has reached this temperature, transfer to a standing mixer, or use a hand held mixer to whisk for around 7 or 8 minutes, until the marshmallow is completely cool and it has reached stiff peaks. Once it is ready, transfer to a piping bag, ready to assemble!
• Remove biscuits from the fridge and bake for around 10minutes, or until slightly darker around the edges and allow them to cook fully. They will seem very soft when they come out the oven but the with crisp up as they cool.
• To assemble, melt the remaining 100g of chocolate and leave to cool slightly so it is not too hot. Pipe the coffee marshmallow into the chocolate moulds, leaving enough room for the biscuits. Carefully place a biscuit on top of the marshmallow in each mould. Cover each biscuit in a layer of chocolate, and fill in any gaps so that the marshmallow and biscuit are completely sealed in the moulds. Try to ensure there is not too much excess chocolate around the sides of the moulds as this will make them neater when you pop them out! Place in the fridge until set. Once set, carefully pop the teacakes out of their moulds and tuck in!

CHOCOLATE MARSHMALLOW CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• To make Marshmallow Frosting:
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• To make Chocolate Ganache:
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

RASPBERRY & DARK CHOCOLATE TEACAKES

Steps:

• First, make the chocolate biscuit bases. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth. Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly coloured. Wrap in cling film, pat into a disc and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin. Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 35 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
• Next, make the marshmallow filling. Put the gelatine in a bowl of cold water and set aside to soften. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl. Place over a pan of gently simmering water, making sure the bowl doesn't touch the water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 5 mins. When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff. Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).
• Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit. Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike. Leave to set for 30 mins.
• Melt the chocolate in the microwave, stirring every 20 secs or so to ensure it doesn't burn. To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. Place on a wire rack suspended over a baking tray. After every 5-10 teacakes, sprinkle over a little freeze-dried raspberry, if using. Will keep for 3 days in a sealed container.