Dark Chocolate, Recipes

Chocolate Teacake Traybake

I found this recipe in the Delicious Chocolate magazine, and even though it is not a recipe I’d usually try, I gave it a go to take to evening I was going to. What a hit! It is absolutely delicious; and the combination of the light meringue, crumbly oatmeal tasting base and dark chocolate is just divine. As for ease of making; pretty simple and straight-forward, and a nice one to make with your children.

Teacake Traybake Recipe




  • 170g Rolled Oats (porridge oats)
  • 100g Wholemeal Flour
  • 100g Wholemeal Flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 25g Caster Sugar (golden is good, but I only had white in, so used that)
  • 30g Muscovado Sugar
  • 150g Butter (chilled and diced)
  • 3 tbsp Milk
  • 2 bars of our Dark Chocolate


  • 3 Medium Free Range Egg Whites
  • 150g Caster Sugar
  • 2 tbsp Golden Syrup
  • ½ tsp Salt
  • ½ tsp Salt

You will also need a 1 x 33cm x 23cm swiss roll tin, lined with non stick baking paper; make sure you leave some extra on the end for handling.


  • Heat the oven to 180/160 fan.
  • Put the oats, flour, baking powder, and sugars and salt in a food processor. Add the cubed butter and blitz until like bread crumbs. Add the milk and blitz again until it comes together. Spoon out the mixture and press into the lined tin, pressing down firmly with a spoon. Bake for 25 minutes until it comes away from the edges of the tin. Leave in the tin to cool.
  • Place all the meringue ingredients in a heatproof bowl over a pan of simmering water (not letting it touch). Using a hand whisk, whisk everything until thickened (6-8 minutes) and holds its shape. Spoon over the cooled oat-y base and leave to set.
  • Melt the chocolate and pour over the meringue. Smooth over and leave it to set in a cool place. Slice and enjoy!

About Lisa Bone

Design & Marketing Associate for Choc affair. I am 23 years old and live in the beautiful city that is York! I love baking and creating new recipes for the Cocoa Corner. My favourite chocolate just has to be our Salted Caramel Milk Chocolate - it's extremely more-ish - so I have to be careful if there's any about!