Chocolate marshmallow teacakes are an old fashioned British treat that’s made with dark chocolate, homemade biscuits, and fluffy marshmallow. This version even has a zingy touch of raspberry. Learn the step by step method for making these teacakes with this recipe.
For the Biscuits
- 3/4 cup + 1 tablespoon all-purpose flour (100g)
- 1/2 teaspoon baking powder
- 2 tablespoons caster sugar
- 1 3/4 tablespoons unsalted butter, chilled (25g)
- 1–3 tablespoons whole milk
For the Tempered Chocolate
- 14 ounces 60% cacao chocolate chips (400g)
For the Marshmallow
- 1/4 cup cold water (60 ml)
- 2 1/4 teaspoons unflavored gelatine powder (7g)
- 3 large egg whites
- 3/4 cup caster sugar (150g)
- 1/2 teaspoon salt
- 2 tablespoons seedless raspberry jam
Making the Biscuits (15 min + 15 min chilling + 10 min baking)
- 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, then roll out the dough to about 1/8 inch (3mm) thick and use a 3-inch (7.5cm) biscuit cutter to stamp out rounds from the dough. You’ll need at least 6 rounds.
- Transfer the biscuits to a baking tray and chill in the fridge for at least 15 minutes. This step helps prevent the biscuits from shrinking or spreading in the oven.
- Preheat the oven to 325 F (160 C). Bake the biscuits until they are crisp and lightly browned underneath, about 10-15 minutes.
Tempering the Chocolate (1 hr)
- Place two thirds (300g) of the chocolate in a stainless steel mixing bowl and set over a pan of gently simmering water. Stir the mixture constantly with a silicone spatula until it has melted. Don’t let it go over 115 F (46 C) on a candy thermometer.
- Remove from the heat and let it cool to 95-100 F (35-37 C), stirring occasionally. Gradually mix in the remaining one third (100g) of the chips, stirring until they are fully melted. If it isn’t melting easily, put it back over the simmering water for a few seconds, stirring constantly. Keep the temperature below 115 F (46 C).
- Take the bowl off the heat and let it cool until is has thickened noticeably, stirring occasionally.
- Line a 6-cavity, half-dome silicone mold with the chocolate. Do this by spooning some into a cavity and spreading it evenly with the back of a spoon. Work fairly quickly before it sets. Be careful not to let all the chocolate run into the bottom of the mold, creating a thick base and thin sides. Set aside the mold to fully set.
- Coat six of the biscuits with the chocolate and set them aside to set on a piece of baking paper. Set the remaining chocolate aside for later.
Making the Marshmallow (20 minutes)
- Mix the unflavored gelatine powder with the cold water until smooth, then let it stand for 5 minutes. Microwave the mixture for 20 seconds, until the gelatine is dissolved.
- Crack the egg whites into a large stainless steel mixing bowl, making sure no flecks of yolk are in the whites. Set aside the yolks for another use.
- Add the caster sugar and salt to the egg yolks and set the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the hot water. Use a handheld electric mixer to beat the mixture until frothy, about 30 seconds.
- Add 7 teaspoons of the gelatin mixture and continue to whisk on high speed for about 10 to 15 minutes, until the mixture is quite stiff and pipeable. The mixture should be forming stiff peaks when the whisk is lifted from the mixture.
- Spoon the mixture into a large piping bag fitted with a 1 cm round tip.
Assembling the Teacakes (25 min + 45 min setting)
- Fill each hardened dome about 4/5 full with the marshmallow, making sure to get all the way to the edges. Be careful not to overfill the domes.
- Set the bowl of chocolate back over the pan of simmering water and stir until it’s melted. Let it cool for a few minutes, then pour it into the corner of a plastic sandwich bag. Twist the top to form a piping bag.
- Spread 1 teaspoon of raspberry jam on one side of each biscuit.
- Snip the corner off the piping bag and pipe a circle of chocolate around the edge of the marshmallow domes. Quickly place a cookie jam side down on top of each marshmallow-filled dome and seal the gaps with more chocolate.
- 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 with a cup of tea. Make sure to store the teacakes in a cool, dry place, but not in the fridge. Refrigeration will ruin the glossy finish and may cause blooming.
- Use good-quality chocolate. It’s the key ingredient in this dessert!
- Want a hint of raspberry? Spread a teaspoon of jam on each biscuit before assembling the teacakes.
- Don’t want to temper? Simply refrigerate the teacakes until they’re set.
- Make sure the marshmallow goes all the way to the edges of the mold
- Create different flavours by adding food coloring, extracts, or freeze-dried powders to the marshmallow.
- Category: Dessert
- Method: Baked
- Cuisine: English
Keywords: tunnocks tea cakes, easy chocolate tea cake recipe