CHOCOLATE TEACAKE RECIPES
CHOCOLATE HAZELNUT TEACAKE RECIPE | ALLRECIPES
I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!
Provided by Phyllis Wilson
Categories Desserts Cakes Chocolate Cake Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 - 8x4 inch loaf pan
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
- In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 258.3 calories, CarbohydrateContent 24.9 g, CholesterolContent 55.9 mg, FatContent 16.3 g, FiberContent 1.2 g, ProteinContent 3.9 g, SaturatedFatContent 8.4 g, SodiumContent 106.3 mg, SugarContent 14.4 g
PAUL HOLLYWOOD’S CHOCOLATE MARSHMALLOW TEACAKES – SHADES ...
Steps:
- Preheat oven to 325ºF/179ºC.
- Melt 300g of the chocolate over a bowl of simmering water. Allow to cool slightly . If the chocolate is too soft it wont line the moulds.
- Mix the flours, salt, baking powder and caster sugar together in a bowl and rub in the butter with your fingertips.
- Add the milk and stir together to form a smooth ball .
- Roll out your dough on a floured surface to about 5mm/1/4in thick. If you are making mini teacakes like I did, make sure your dough is very thin.
- Cut out six rounds with a 7.5cm/3in straight sided round cutter, or 12 rounds using a smaller cutter for the mini biscuit bases.
- Chill in the fridge for 10 minutes. Your biscuits need to be perfectly round and well chilled to ensure that they dont spread or shrink when you bake them.
- Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
- Cool on a wire rack.
- Next coat your moulds with the melted chocolate. I used the back of a spoon to do this. Its quite messy but dont worry about the chocolate spilled on the top of the mould it just peels off.
- Paul says to set aside and not refrigerate, but I found mine were perfectly shiny when set in the fridge.
- Dip the cooled biscuits in the remaining melted chocolate, covering them completely This is a seriously messy business, but you will eventually get the hang on it.
- TO MAKE THE MARSHMALLO
- 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).
- Whisk with an electric hand whisk for 6-8 minutes, it must be very stiff so it will hold when piped.
- Spoon the marshmallow mixture into a piping bag, and the remaining chocolate into another one.
- Pipe the marshmallow into each chocolate-lined mould just up to the top.
- Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and then put your biscuit on top together.
- Wait until completely cold before you peel the tea cakes from the mould.
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This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!
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Calories 421.1 calories per serving
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- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
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We love Tunnock's tea cakes. No not the toasted bun kind, we're on about those chocolate-y, marshmallow? centred tea cakes that are so so good to eat. But have you ever tried to make them? ?They're? a little fiddly, but SO worth the time.
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- With a wooden spoon or mixer, mix together the butter and sugar. Add the cocoa powder, salt, vanilla and flour. Rub the ingredients together with the tips of your fingers until it comes together into a dough. Roll it into a ball, wrap in cling film and rest in the fridge for half an hour. Meanwhile, prepare your silicone dome moulds with chocolate. Melt 300g of your chocolate either in the microwave in short bursts or in a bowl over a pan of simmering water, and then spoon around a tablespoon of melted chocolate into each mould. Use the back of the spoon to spread it around each dome, ensuring that you bring the chocolate right up to the edge. Put domes in the fridge for a few minutes to allow the thinnest part of the chocolate to harden, then using a pastry brush, spread any pooled chocolate in the centre around the dome. Return to the fridge until ready to assemble. Remove dough from the fridge and roll onto a lightly floured worktop until it is around 3/4 cm thick. Use a small circular cutter to cut out 12 biscuits. Place the biscuit circles on a lined baking tray and return to the fridge for around another 20 minutes. Meanwhile pre-heat the oven to 190ºC (170ºC Fan). To make the coffee marshmallows, add the egg whites, coffee powder, sugar, salt and golden syrup in a large mixing bowl, giving it a light whisk. Place the bowl over a pan of simmering water without letting the bottom touch the water and let the mixture reach 71ºC so the eggs are pasteurised, ensuring you stir/whisk so that you don't let the mixture cook and get scrambled eggs. Once it has reached this temperature, transfer to a standing mixer, or use a hand held mixer to whisk for around 7 or 8 minutes, until the marshmallow is completely cool and it has reached stiff peaks. Once it is ready, transfer to a piping bag, ready to assemble! Remove biscuits from the fridge and bake for around 10minutes, or until slightly darker around the edges and allow them to cook fully. They will seem very soft when they come out the oven but the with crisp up as they cool. To assemble, melt the remaining 100g of chocolate and leave to cool slightly so it is not too hot. Pipe the coffee marshmallow into the chocolate moulds, leaving enough room for the biscuits. Carefully place a biscuit on top of the marshmallow in each mould. Cover each biscuit in a layer of chocolate, and fill in any gaps so that the marshmallow and biscuit are completely sealed in the moulds. Try to ensure there is not too much excess chocolate around the sides of the moulds as this will make them neater when you pop them out! Place in the fridge until set. Once set, carefully pop the teacakes out of their moulds and tuck in!
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