“Is there a chance that in nearly two years of our Food-Exchange-Project we’ve never had Chocolate as one of our monthly themes?” – This was the thought that popped into my head when Lucy and I were looking for what we could bake this month.
Well, it really turns out we’ve never had used one of the most obvious baking themes ever for our Food Exchange. Time to change this, we thought…so here we are with our delicious chocolate bakes.*
Lucy’s challenge for me was making english Tea Cakes – delicious and very high calorie treats that are filled with Marshmallow fluff. They are pretty similar to the german “Schokoküsse”…and they surprisingly turned out to be one of my favourite Food Exchange bakes so far!
Now, I am a no frills baker. I want things to taste great and look good as well – but I am not very talented when it comes to the perfect ganache, mirror glazing or the perfect decoration of a cake. My bakes never look perfect and, to be honest, I am okay with that because I know that I am a little bit clumsy and things will never look absolutely perfect with me.
However, when it comes to Tea Cakes things get a bit tricky as the marshmallow fluff is filled into super thin chocolate moulds – hence the reason I never dared making them – but there is a first time for everything, so I gave it a try.
I don’t own the big silicone chocolate moulds that you normally use for tea cakes but I have silicone cake pop moulds and decided to use them. They are only maybe a fourth of the size of a normal tea cake, but I liked the thought of mini-tea cakes.
I picked out this Paul Hollywood recipe and have to say I was very happy with the choice: the recipe is very detailled and explains well what you have to be careful with, without being too complicated!
My Tea Cake attempt started quite nervous and eventually turned into a feeling that might be best explained as “hey, these might actually turn out okay” and into me being super excited when I manage to succesfully remove the mini Tea Cakes from the moulds.
My daughter actually helped a great deal as she started crying half way through, exactly at the point were the chocolate had to set. Hadn’t I been busy calming her down, I would have kept touching the wet chocolate with my finger tips and ruining it, just because I am so impatient.
As you can see on the pictures there are quite a few things that are not perfect: the biscuit base is too thick, as I forgot to make them thinner than in the recipe because of the smaller moulds I used. The chocolate is not as shiny as it should be and there are a few finger prints on the chocolate.
But: I don’t even care! I made something like this for the first time and although it is something waaay to filigrane for me and my clumsy self they turned out looking quite nice and they tasted delicious. It was also the first time I made Marshmallow and I was impressed how easy it actually is to make.
I have to say I am very excited about these and I will make them again. I am determined to improve my tempering skills so that the chocolate becomes shinier. Also, next time the biscuit base definitely has to be thinner :).
As special thanks goes to Lucy for this idea and for making me go out of my comfort zone again. It was so much fun! I can’t wait to see how your bake turned out! x