Chocolate Marshmallow Teacakes
I remember having these as a child when my Grandparents used to buy them from Marks and Spencer. I used to think they were so exciting, partly because of the shiny blue foil they were wrapped in, but mainly because of the huge dome of marshmallow balancing on a yummy biscuit base.
I added a small blob of jam to the centre of mine, just to add even more flavour and you could experiment with different fillings. I chose raspberry jam as I like the slight tang against the sweetness of the marshmallow.
Chocolate Marshmallow Teacakes
For the biscuit base
1 large free ranged egg
175g plain flour
75g icing sugar, sifted
55g unsweetened cocoa powder
100g unsalted butter, soft
1tsp vanilla extract
2 tbsp milk
For the marshmallow
3 sheets gelatine, soaked in cold water until soft
3 egg whites
175g caster sugar
For the decoration
200g dark chocolate
raspberry jam (optional)
Preheat oven to 180ºC and line a baking sheet
To make the biscuits, beat together the butter and the icing sugar until light and pale. Sift in the flour, cocoa powder and then add vanilla extract, milk and egg and mix all together until combined and forming a dough.
Wrap the chocolate biscuit dough in clingfilm and pop into the fridge for 30 minutes.
Remove the dough from the fridge and roll out on a lightly floured surface until 3mm thick. Using a round biscuit cutter (about 4cm diameter works well) cut out the biscuits and lay onto the prepared baking sheet.
Bake in the oven for 15-20minutes or until baked through. Leave to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Now to make the marshmallow. Place the egg whites and sugar into a heatproof bowl over a pan of simmering water and beat until thick and creamy and a trail of egg white mixture will stay on the surface.
Then remove from the heat and whisk in gelatine sheets (squeeze out any excess water) one at a time until each is incorporated before adding the next. Then whisk for 10 minutes, or until the marshmallow is cool and thickened.
Transfer the marshmallow to a piping bag fitted with a round nozzle.
To assemble, take a chocolate biscuit and dollop half a teaspoon of jam in the middle (if using), then pipe the marshmallow over the top of the jam until it fills out to the edge of the biscuit, before gently pulling up to create a dome. Continue until you have covered the biscuits. Leave to set for 1 hour.
To coat the teacakes in chocolate, melt the dark chocolate in a heatproof bowl, suspended over a pan of simmering water (don’t let the bottom of the bowl touch the water). Once melted quickly dip the teacake by suspending it upside down and dipping it into the chocolate, leave to set on a wire rack. Repeat until they are all covered.
They will keep for 2-3 days in an airtight container
What a treat and so much fun to make, if only I could find some blue foil to wrap them up in and it would be like the 1980’s all over again! I hope you have a lovely weekend.
