Raspberry & dark chocolate teacakes

Raspberry & dark chocolate teacakes

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(5 ratings)

Prep: 1 hr Cook: 25 mins plus setting

A challenge

Makes 35
These classic afternoon tea nibbles are given a fruity twist and smothered in chocolate for an extra special spread

Nutrition and extra info

Nutrition: per teacake

  • kcal118
  • fat5g
  • saturates3g
  • carbs16g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.1g
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  • 200g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • freeze-dried raspberry pieces, to decorate (optional)



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the chocolate biscuit bases

  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g icing sugar
  • 1 medium egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 175g plain flour
  • 4 tbsp cocoa powder

For the marshmallow

  • 3 gelatine leaves
  • 3 medium egg whites
  • 175g white caster sugar
  • good-quality raspberry jam


  1. First, make the chocolate biscuit bases. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth. Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly coloured. Wrap in cling film, pat into a disc and chill for 20 mins.

  2. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin. Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more – you should get about 35 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.

  3. Next, make the marshmallow filling. Put the gelatine in a bowl of cold water and set aside to soften. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl. Place over a pan of gently simmering water, making sure the bowl doesn’t touch the water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 5 mins. When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff. Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).

  4. Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit. Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike. Leave to set for 30 mins.

  5. Melt the chocolate in the microwave, stirring every 20 secs or so to ensure it doesn’t burn. To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. Place on a wire rack suspended over a baking tray. After every 5-10 teacakes, sprinkle over a little freeze-dried raspberry, if using. Will keep for 3 days in a sealed container.

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Comments, questions and tips

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6th Aug, 2019
This is a great recipe - I left out the cocoa powder from the biscuit ingredients as I wanted a plain base and instead just replaced with flour and some really nice vanilla bean paste. I also found it easier to place the melted chocolate in a deep but small bowl and dip the tea cakes into the chocolate and then shake off the excess chocolate - this allowed for even coverage and was much less messy and wasteful! I also used tesco seedless raspberry jam and the flavour came through perfectly so you don't necessarily need really good quality jam. Will definite make again as they really look SO professional!
26th Aug, 2015
Have made these several times and they turn out very well. Personally, I like to make a little extra marshmallow as it allows a higher, cleaner peaked effect at end, instead of a flatter surface on top. Cannot stress enough the importance of using good raspberry jam as you can really taste it at end. Made the mistake of using lower sugar jam once and it ruined overall taste. Tried other flavours of jam too such as strawberry but honestly isn't as good. Highly recommend the recipe though, a real favourite for most people.
6th Aug, 2015
I just made these and although they don't look like the picture they taste amazing. Covering them with the chocolate was tricky and I needed double the amount of chocolate. I also couldn't get hold of any gelatine so added 2tbsp of golden syrup and it worked perfectly.
15th Aug, 2016
Made these last night and looked great... but found the dark chocolate coating too thick.. any tips for making it thinner?
24th Oct, 2015
The small packs of freeze dried fruit at the supermarket work out very expensive, I have been buying from Honey-berry foods on eBay. Their 100g packs are much better value.
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