Wednesday, March 10, 2010
Courtesy of: Lorena Uriarte
1/2 cup caster sugar
1 cup self raising flour
1 tablespoon butter, melted
300 grams dark chocolate
3/4 cup cream
1 tablepoon icing sugar mix
1 packet dessicated coconut
Grease and flour a 20x 20 cm lamington tin (cake baking is one of the few cases were aluminium is best)
A mix master, kitchen aide or kenwood is ideal for the mixing part!
You will also need a small saucepan and a stainless steel/ glass bowl that sits on top to melt the chocolate
1. Put eggs and sugar in a clean and dry mixer bowl with the whisk attachment (not the k or hook ones)
2. mix on high for 10 minutes
3. In two batches sift flour over the egg mix and stir through with a metal spoon.
4. Fold in the butter
5. Pour into prepared tin and bake for 20 minutes
6. Cool in tin for 10 minutes then cool completely on a wire rack
7. Half fill saucepan with water and place bowl on top.
8. Melt chocoalte bits/ chocolate squares and cream stirring occassionally. Mix in icing sugar.
9. Place coconut in a tray
Let the fun begin....
10. Cut cake into 16 - 25 squares
11. using two forks or skewers dip cake into chocolate and then roll in coconut
12. Allow to dry and drip onto a wire rack placed over a tray.
Lamingtons have a very long shelf life if you can resist eating them all at once!