Saturday, December 12, 2020

Chocolate Teacakes with Raspberry

 Chocolate Teacakes with Raspberry

Chocolate Marshmallow Cake is an Old English snack made with bittersweet chocolate , homemade cookies, and chewy marshmallows. This version even features a sharp raspberry touch. Learn the step by step method of creating this cake with this recipe.



¾ cup + 1 tablespoon all-purpose flour (100g)

½ teaspoon leaven

2 tablespoons granulated sugar

1 ¾ tablespoon unsalted butter, chilled (25g)

1 to three tablespoons of milk


14 ounces 60% cocoa chocolate chip (400g)


¼ cup cold water (60 ml)

2 teaspoons of plain gelatin powder (7g)

3 large egg whites

¾ cup granulated sugar (150g)

½ teaspoon salt


2 tablespoons of seedless raspberry jam


BISCUIT PREPARATION (COOLING quarter-hour + quarter-hour + COOKING 10 MINUTES)

1.Combine flour, leaven and sugar during a small bowl. Rub the butter together with your fingertips, then add enough milk to form the mixture a dry paste.

2.Knead the dough gently several times until it's smooth, then roll out the dough until it's 3mm thick and use a 3-inch (7.5 cm) kitchen utensil to chop out circles of dough. you would like a minimum of 6 turns.

3.Transfer the cookies to a baking sheet and place within the refrigerator for a minimum of quarter-hour . This step helps prevent cookies from shrinking or spreading within the oven.

4.Preheat oven to 325 F (160 C). Bake the cakes until they're crispy and golden on rock bottom , about 10 to fifteen minutes.

5.Soak Chocolate (1 HOUR)

6.Place two-thirds (300 grams) of chocolate during a chrome steel bowl and place during a saucepan of slowly boiling water. Stir the mixture constantly with a silicone spatula until it's melted. don't allow the temperature to exceed 46 C (115 F) on a thermometer .

7.Remove from heat and permit to chill to 95-100 F (35-37 C), stirring occasionally. Stir gradually remaining one-third (100 grams) of chips, stirring until completely melted. If it doesn't melt easily, put it back within the boiling water for a couple of seconds, stirring constantly. Keep temperatures below 115 F (46 C).

8.Remove the bowl from the warmth and let it cool until it thickens, stirring occasionally.

9.Coat a 6-cavity semi-dome silicone mold with chocolate. Spoon into cavity and spread evenly with the rear of the spoon. Works fast enough before it solidifies. take care to not let all of the chocolate get into rock bottom of the mold, creating a thick base and thin sides. Set the mold aside in order that it hardens completely.

10.Coat six cakes with chocolate and put aside on a sheet of parchment paper. Save the remainder of the chocolate for later.


11.Mix the unflavored gelatin powder with cold water until smooth, then let it sit for five minutes. Heat the mixture within the microwave for 20 seconds, until the gelatin has dissolved.

12.Crack the egg whites into an outsized chrome steel bowl, ensuring there are not any yellow spots on the egg whites. Save the egg yolks for other uses.

13.Add granulated sugar and salt to the egg yolks and place the bowl over the pot of boiling water, ensuring rock bottom of the bowl doesn't touch the recent water. Use a transportable mixer to beat the dough until it's foamy, about 30 seconds.

14.Add 7 teaspoons of the gelatin mixture and continue beating at high speed for about 10 to fifteen minutes, until the mixture is sufficiently stiff and versatile . The mixture will form stiff peaks when the whisk is faraway from the mixture.

15.Pour the mixture into an outsized piping bag equipped with a 1 cm round tip.


16.Fill each hardened dome about ⅘ filled with the marshmallows, ensuring to succeed in the sides . take care to not fill the dome.

17.Return the bowl of chocolate to the pot crammed with boiling water and stir until it melts. Let it cool for a couple of minutes, then pour it into the corner of a plastic sandwich bag. Rotate the highest to make a bag of cookies.

18.Spread 1 teaspoon of raspberry jam on one side of every cake.

19.Cut the corners of the pastry bag and provides it a brown revolve around the sting of the marshmallow dome. Quickly place one side of the jam under each dome of marshmallows and canopy the space with more chocolate.

20.Let the tea cake finish