Posts Tagged With: marshmallow

Tunnock’s Chocolate Teacake Cake

Originally posted 14/04/2015

Before Easter I was struck down with gastroentiritis and it was an utterly horrendous experience. Crippling stomach pains and the inability to eat anything but dry crackers and ginger nut biscuits for over a week meant I was fantasising about the day I could finally stuff my face with indulgent food again, and I swore I’d treat myself by making a big decadent cake when I was better.

Luckily, I recovered in time for the Easter weekend and decided to set myself the challenge of baking something chocolatey that didn’t involve Mini Eggs or Creme Eggs. Don’t get me wrong, I LOVE Mini Eggs and Creme Eggs but I thought it’d be fun to try something outside-the-box. The result was a creation inspired by one of my favourite treats, Tunnock’s chocolate teacakes, with their heavenly combination of fluffy marshmallow filling, strawberry jam, biscuit base and a crisp chocolate coating. The flavours and textures transfer really well into cake form and it was a lot of fun to make, especially the mountain of meringue frosting topped with a chocolate shell!

Freezing the marshmallow frosting for five minutes before pouring on the melted chocolate is a great tip I picked up from a recipe for hi-hat cupcakes and it really works! Make sure you don’t omit this step or you’ll end up with a runny, melty mess. As I mentioned in my Neapolitan Cake post, although beating egg white with icing sugar makes for a deliciously marshmallow-like frosting, it doesn’t last well and will begin to shrink after a couple of days. The cake will still be delicious but it won’t look as good!

INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 225g/8 oz caster/granulated sugar
  • 225g/8 oz butter/margarine
  • 4 eggs
  • 2 heaped tbsp cocoa powder
  • 2 tsp vanilla extract
For the frosting/filling/topping:
  • 2 egg whites
  • 4 tbsp icing sugar
  • 2 tsp vanilla extract
  • 2 tsp golden syrup
  • Half a┬átsp cream of tartar (optional but helps to stabilise the mixture)
  • 5 tbsp (approx.) strawberry jam
  • 100g/3.5 oz milk chocolate
  • 3-4 milk chocolate or plain digestive biscuits

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, cocoa powder and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tins then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.
For the frosting, filling & topping:
  1. Spread the strawberry jam generously across the top of one of the cooled sponges.
  2. Separate the egg whites into a clean bowl and whisk with the vanilla extract, golden syrup and cream of tartar, while adding the icing sugar a few teaspoons at a time, until stiff peaks form – you should ideally do this for a minimum of 7-10 minutes.
  3. Spread about a third of the frosting on top of the jam-covered sponge using a palette knife then sandwich the other sponge on top.
  4. Spread the rest of the frosting on top of the cake to form a mountain – pile it up as high as possible – then place in the freezer for about 5 minutes until it’s fairly firm.
  5. While the cake is in the freezer, place the chocolate in a heatproof bowl and melt over a pan of hot water or in the microwave in blasts of 30 seconds until smooth.
  6. Remove the cake from the freezer and immediately pour the melted chocolate over the top of the frosting mountain so that it drizzles down the sides.
  7. Crush the digestive biscuits into chunks by hand and place on top of the chocolate covering then leave to set before serving. This cake is best stored in the fridge.
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Categories: Chocolate, Layer Cakes | Tags: , , , , , , , , , , , , , , , | 1 Comment

Hot Chocolate Biscuits

Originally posted 09/12/2013

My original attempt at hot chocolate biscuits were a sub-par batch of dry, cakey chocolate cookies from a recipe I found online so I went back to the drawing board and invented my own version which keeps the hot chocolate powder, generous chocolate chunks and gooey marshmallow but uses icing sugar in place of caster sugar and plain flour instead of self-raising. This creates a more even and less puffed-up biscuit without making them hard and brittle.

The combination of chunky milk chocolate pieces and chewy marshmallow inside a rich, dark cocoa biscuit makes for a delicious taste and texture. For further hot chocolatey decadence, sandwich two biscuits together with Marshmallow Fluff – scrumptious!

Note: the large chocolate chunks in these cookies means the dough will be fairly thick and slightly uneven when rolled out and the final result will be a little bumpy with oozy marshmallow patches, so I’d advise using a simple cutter rather than an intricately shaped one for this recipe.


INGREDIENTS – makes approx. 20 biscuits depending on size of cutter

  • 225g/8 oz plain flour
  • 30g/1 oz cocoa
  • 30g/1 oz hot chocolate powder
  • 1 tsp Horlicks (or other malt drink powder)
  • 30g/1 oz icing sugar
  • 170g/6 oz margarine/butter
  • 1 tsp vanilla extract
  • 115g/4 oz milk chocolate chips or cut-up chunks
  • Handful of marshmallows snipped into small bits
  • 0.5 tbsp instant ground coffee dissolved in approx. 0.5 tbsp boiling water

METHOD

  1. Boil the kettle and pour about half a tbsp water over half a tbsp instant ground coffee and set aside.
  2. Pre-heat the oven to 180 degrees C (or 160 fan) and line two large flat baking trays with parchment paper.
  3. Whisk the margarine/butter and icing sugar together until combined.
  4. Add the flour, cocoa, hot chocolate powder, Horlicks, chocolate chunks and bits of marshmallow and mix briefly.
  5. Add the vanilla extract and prepared coffee then use your hands to squash the mixture together to form a ball of dough. If it’s too sticky, add a bit more flour.
  6. Wrap the dough in clingfilm or a freezer bag and chill in the fridge for about 15-20 minutes.
  7. Place the ball of dough onto a large clean sheet of baking parchment then place another sheet on top and roll out with a rolling pin until about 1.5cm thick, depending on the size of the chocolate pieces (alternatively, you could roll the dough out on a floured surface but this may spoil the colour of the biscuits a bit).
  8. Cut out as many biscuits as possible using your cutter of choice (I used a flower shape) and place onto a the baking trays then squish the offcuts of dough together, re-roll and repeat the process until all the dough is used up.
  9. Pop in the oven and bake for about 8-10 minutes or until the bottoms of the biscuits start to colour slightly then transfer onto a wire rack. This is the part where I’d normally say leave to cool but don’t leave them too long as they’re delicious while still warm from the oven – just beware of molten marshmallow!
Categories: Biscuits/Cookies, Chocolate | Tags: , , , , , , , | Leave a comment

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