Chocolate Marshmallow Tea Cakes

Nothing more satisfying than crunching into a delicious tea cake and reaching that sweet, soft and gooey marshmallow center. Have a crack at making your own with our recipe, made with your choice of Supplant chocolate!

Time 1 hour 20 mins

Serves 8

Hard

Buy Ingredients

Ingredients

For the biscuit bases

4 ½ oz unsalted butter, softened
2 oz caster sugar
4 ½ oz plain flour
2 TB cocoa powder
1 tsp vanilla paste
Pinch of salt

For the soft meringue

3 egg whites
5 oz caster sugar
6 tsp golden syrup
Pinch of salt

For the chocolate coating

14 oz of Supplant Chocolate (any flavor!)

Directions

Preheat oven to 350°F and line a large baking tray.
In a large bowl beat together the butter and sugar.
Add the salt and vanilla, then sift in the plain flour and cocoa powder.
Rub the mixture together with your fingertips until it forms a dough, then wrap in cling film and rest in the fridge for 30 mins.
Remove from the fridge and on a floured surface roll out the dough to ¼ inch thickness.
With a 2-inch round cutter, cut out 8 biscuits and transfer to the lined baking tray. Bake in the centre of the oven for 20mins, then remove and let cool completely.
Bring a large saucepan half filled with water to a simmer.
In a large glass mixing bowl lightly whisk the soft meringue ingredients (egg whites, sugar, golden syrup and salt) to combine.
Place the bowl on the pan. Whisk constantly and bring the mixture up to 159°F (use a temperature probe to check), then remove from the heat and let cool.
Break your Supplant chocolate up and place into another heat proof bowl, place on top of the pan of simmering water and stir until melted. Alternatively, microwave in short intervals, stirring in between, making sure not to burn the chocolate.
With your biscuits laid out on a baking tray, fill a large piping bag with the meringue mixture and cut an inch opening.
For your first meringue tier, gently squeeze the piping bag downwards until the mixture reaches the edge of the biscuit. For your second tier apply less pressure so the meringue covers a smaller area, then again for your third and final tier, before gently lifting the piping bag away. Repeat with all biscuits and refrigerate for 10 mins.
With a spatula transfer each piped biscuit to a cooling rack and place that onto a large tray.
Spoon the melted chocolate over the tea cakes one at a time covering each one completely, then pop into the fridge for around 20 mins to set.
Once set, serve with a cup of tea and enjoy!

Have You Seen Our Other Recipes?

Vegan Chocolate Cupcakes

Fresh Pesto with Supplant Grain & Stalk Pasta

Key Lime Pie with Supplant Shortbread

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