Chocolate Marshmallow Teacakes Recipes

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

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.

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.