Shane cooks

Chocolate Raspberry Tea Cakes

Chocolate Raspberry Tea Cakes
Preparation time:
30 minutes
Cooking time:
12 minutes
Serves:
20

Shane Smith’s chocolate raspberry tea cakes are the perfect accompaniment with a delicious cup of English breakfast tea. The beautifully buttery biscuit base is topped with raspberry jam and light and fluffy marshmallows before being coated in silky dark chocolate. These tea cakes are the perfect quick bake, completely scrumptious and ready in less than 45 minutes.

  • Ingredients

    For the biscuit base:
    • 200g plain flour
    • 60g icing sugar
    • 100g butter, room temperature
    • 2 medium egg yolks
    • 1 tsp baking powder
    • 3 tbsp cold water
    For the filling:
    • 4 medium egg whites
    • 220g caster sugar
    • 1/2 tsp cream of tartar
    • 8 tsp raspberry jam
    For the chocolate coating:
    • 400g dark chocolate
    • 2 tbsp vegetable oil
  • Method

    For the biscuit base:
    • To make the biscuit base, preheat your oven to 180C/160C fan and line two baking trays with parchment.
    • Add the four, icing sugar, butter and baking powder to the bowl of your Kenwood stand mixer, fitted with the kBeater attachment.
    • Mix it until it resembles fine breadcrumbs.
    • To this add the egg yolks and water and mix until a smooth dough is formed.
    • Place this dough onto a floured surface and roll out to a thickness of 1/2 cm.
    • Using a 7cm round cutter, cut out 20 discs and place on prepared trays.
    • Chill these for 10 minutes.
    • Once rested, place in the preheated oven and bake for 12 minutes or until lightly golden brown.
    • Place on a wire rack to cool.
    For the filling:
    • For the meringue filling, place the egg whites, caster sugar and cream of tartar in a heatproof bowl.
    • Pop this over a pot of gently simmering water (make sure the water is not touching the bowl)
    • Using a handheld Kenwood mixer, whisk this for 8-10 minutes over the heat until you're left with a thick glossy Swiss meringue.
    • Remove and allow to cool slightly.
    For the chocolate coating:
    • To make the chocolate coating, place the chocolate in a bowl set over a pot of gently simmering water and heat until the chocolate is melted.
    • If your chocolate is slightly thick, you can add the vegetable oil to leave it easier to pour, allowing it to cool to room temperature.
    To assemble:
    • To assemble, spoon a small amount of raspberry jam into the centre of each biscuit.
    • Spoon the meringue into a piping bag fitted with a large round nozzle and pipe it over the jam to create a rounded dome.
    • Place a sheet of parchment paper under the wire rack and using a tablespoon, spoon the chocolate over the biscuits, gently tapping the rack to ensure the biscuits are fully coated.

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