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.
MAKES 12-16 SLICES // TIME: 1 HOUR (+ 30 MINUTES CHILLING TIME) // EASY
Chocolate Teacake Traybake Ingredients:
Base:
- 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 Classic Dark Chocolate
Meringue:
- 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.
Chocolate Teacake Traybake Method:
- 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!