After binge watching a load of old episodes of The Great British Bake Off (God rest its BBC soul), I had the urge to do a bit of baking today but the thought of cakes or cookies didn't fill me with much enthusiasm. I bake a lot, but I'm guilty of making the same things, time and time again - for two reasons, 1. I know the recipe is going to work and 2. I know it's going to be delicious, but today, I decided to try something different and give a classic chocolate teacake a citrus twist.
These chocolate orange teacakes are a fusion of Jamie Oliver's Mint Choc Teacakes and Every Nook and Cranny's Chocolate Teacakes and actually turned out pretty darn tasty for a first attempt. In hindsight, I should have whipped the marshmallow for longer to create a stiffer consistency as it didn't hold its swirly shape as well as I had hoped. You live and learn...
Chocolate Orange Teacakes
110g unsalted butter, softened
100g caster sugar
1 medium egg, beaten
1 tsp vanilla extract
Zest of 1 orange
150g plain flour
30g cocoa powder
Orange Marshmallow Filling;
3 leaves gelatine
275g caster sugar
4 medium egg whites
A few drops of orange extract
50g dark chocolate
50g milk chocolate
1 tbsp vegetable oil
Freeze dried raspberries - optional, for decoration
Beat the butter and sugar with an electric whisk, or in a stand mixture, until light and fluffy. Whisk in half of the beaten egg (discard the rest), vanilla extract and orange zest, then stir in the flour and cocoa. Shape the dough into a ball then flatten into a disc, wrap in clingfilm and chill in the fridge for an hour or so, until it has firmed up enough to roll.
Whilst the dough is chilling, preheat the oven to 180ºC and line 2 large baking sheets with parchment paper. Dust your work surface with icing sugar and roll out the dough to 5mm thick. Cut into rounds using a 5cm cutter, transfer to the prepared baking sheets and bake for 10 minutes. Re roll any trimmings and repeat until you have used all of the dough. Once baked, allow the biscuits to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Soak the gelatine leaves in a bowl of cold water and place to the side whilst you make the rest of the marshmallow filling. Place the sugar, egg whites and 1.5 tbsp water into a large heatproof bowl and beat with an electric whisk for a minute, until fluffed up. Place the bowl over a pan of simmering water, making sure the bowl doesn't touch the water, and continue to beat on high heat for 10-12 minutes, until the mixture is thick and glossy and holds stiff peaks. Remove from the heat, add a few drops of orange essence then squeeze the water from the gelatine leaves before whisking them, one at a time, into the marshmallow mixture. Continue to whisk for another 3-5 minutes until it has cooled down and become stiffer.
Transfer the marshmallow to a piping bag fitted with a 1cm plain nozzle and pipe it onto the biscuits in an upward spiral. Place the piped biscuits onto a tray and chill in the fridge whilst you make the chocolate coating. Gently melt the chocolate and oil in a bowl over a pan of simmering water until smooth and glossy then remove from the heat and leave to cool to room temperature - about 10 minutes.
To coat the teacakes, either hold them by the base and dip them directly into the melted chocolate or drizzle it over with a spoon. Finish with a sprinkling of freeze dried raspberries to decorate.