Cakes · Original adaptation
Marshmallow Chocolate Teacakes Recipe
Crisp biscuit rounds topped with vanilla marshmallow and enclosed in dark chocolate.
Inspired by The Great British Bake Off, Season 3, Episode 8
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Bake it at home
Marshmallow Chocolate Teacakes
- Prep
- 50 min
- Bake
- 12 min
- Total
- 1 hr 2 min
- Makes
- 8 teacakes
Ingredients
- 120 g plain flour
- 25 g cocoa powder
- 60 g unsalted butter
- 50 g caster sugar
- 1 egg yolk
- 250 g dark chocolate
- 2 large egg whites
- 120 g caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon vanilla extract
Method
Rub the butter into the flour and cocoa, mix in the first sugar amount and yolk, and form a dough. Chill for 20 minutes.
Heat the oven to 180 C, or 160 C fan. Roll to 4 mm, cut eight 6 cm rounds, and bake for 10 to 12 minutes. Cool.
Melt and temper the chocolate, then brush two coats inside eight silicone dome moulds. Leave some chocolate for sealing.
Whisk the whites to soft peaks. Heat the remaining sugar and syrup with 2 tablespoons water to 116 C, pour into the whites while whisking, and beat until thick; add vanilla.
Pipe marshmallow into the shells, add a biscuit, and seal with chocolate. Chill briefly, then unmould carefully.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
