Chocolate Tea Cakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
• To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
• To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
• Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

Steps:

• Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

Steps:

• In a large workbowl, combine butter and sugar. Slowly drizzle in the beaten eggs, beat well. In a separate bowl combine the instant coffee and milk. Add vanilla and salt. Stir in the cocoa powder sifted together with the baking powder. Finaly add in the flour. The mixture should be black and thick.
• Put the dough in the refridgerator to rest for at least one hour.
• Preheat oven to 350 degrees F.
• Scoop out dough and roll into 1" balls. Press each ball into a 1/2" thick disk. Bake for 10-15 minutes, until edges are just firm.
• Cookies can be baked as is or can be rolled in powdered sugar.

Steps:

• 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.
• 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.
• 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).
• 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.
• 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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. 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 teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 350°F
• Line a 9-inch round cake pan with parchment.
• Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
• Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
• Add eggs, one at a time, beating well after each addition.
• Gently mix in the flour until it just disappears.
• Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.