Chocolate marshmallow teacakes

Ingredients
400g/14oz dark chocolate with around 40% cocoa solids (such as
Bournville)
Preparation time
50g/1¾oz wholemeal flour
50g/1¾oz plain flour less than 30 mins
pinch salt
½ tsp baking powder Cooking time
25g/1oz caster sugar over 2 hours
25g/1oz butter
1 tbsp milk Serves

For the marshmallow Makes 6

3 free-range eggs, whites only

150g/5½oz caster sugar Paul Hollywood's step-by-step
6 tsp golden syrup recipe for chocolate marshmallow
½ tsp salt teacakes will certainly make an
½ vanilla pod, seeds only impression.

Equipment and preparation: You

Method will need a silicone mould that has
1. Melt 300g/10½oz of the dark chocolate in a bowl set over a 6 x 7.5cm/3in wide, half sphere
simmering pan of water (make sure the bottom of the bowl does not moulds.
touch the water). Melting the chocolate over a so 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. By Paul Hollywood
From The Great British Bake Off

2. Preheat the oven to 170C/325F/Gas 3.

3. To make the biscuits, put the flours, 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
so 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 swily 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.

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