Raspberry and Dark Chocolate Teacakes

A tantalising treat with just the right amount of sweetness!

If you’re after something on the sweet side, this recipe from Hotel du Vin’s Head Chef will help you recreate one of their favourite Afternoon Tea delights; delicious raspberry and dark chocolate teacakes. If you fancy feeling adventurous, why not try using white or milk chocolate instead?



  • 200g of dark chocolate
  • 10g of frozen raspberries
  • 100g of butter
  • 75g of icing sugar
  • 1 egg yolk
  • 1 tea spoon of vanilla extract
  • 175g plain flour
  • 4 teaspoons of cocoa powder
  • 50g raspberry jam
  • 8 gelatine leaves
  • 350g of caster sugar
  • 6 egg whites
  • A pinch of salt
  1. To make the chocolate biscuit bases, mash the butter and icing sugar together in a large bowl, then beat until smooth.
  2. Next mix in egg yolk, vanilla, milk, flour, cocoa and salt.
  3. Tip the mixture onto a floured work surface and knead the dough until evenly coloured. When done, wrap the dough in cling film, pat into a disc and leave to chill for 20 minutes.
  4. Heat the oven to 180C and line 2 baking sheets with baking parchment. Dust the surface with a flour, unwrap the dough and roll to the thickness of a £1 coin.
  5. Use a 5cm cutter to stamp out as many discs as you can. Place on the baking sheets and bake for 10-12 minutes.
  6. Next make the marshmallow filling. Put gelatine in a bowl of cold water with some ice and set aside to soften.
  7. Meanwhile mix egg whites, sugar, a tablespoon water and a good pinch of salt in a heat proof bowl. Place over a pan of gently simmering water, making sure the bowl does not touch the water, and whisk until thick.
  8. When the meringue is thick, remove the bowl from the heat and continue whisking while adding the gelatine, one leaf at a time. Keep until the meringue has cooled slightly and is really stiff.
  9. Transfer to a piping bag and allow it to rest for about five minutes.
  10. Flip each biscuit over so the bottom is facing upwards, spoon ½ teaspoon of jam onto it and then pipe a dome shaped blob of meringue, quickly pulling away to create a spike. Leave to set for at least 30 minutes.
  11. Melt the chocolate over a Bain Marie, stirring. To cover the teacakes in chocolate, place on a wire airing rack and spoon the chocolate of the teacake until totally covered. Chop the raspberry pieces and carefully dot a couple of freeze-dried raspberry pieces around the top of your teacakes once the chocolate has cooled.
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