Lamos

Recipe: Chocolate And Cherry Lamingtons

December 1, 2015 1:14 am Published by Leave your thoughts

 

Serves eight (makes 12)

INGREDIENTS

FOR THE SPONGE:
120 g butter, softened
120 g caster sugar
2 free-range eggs
120g self raising flour, sifted
1 tablespoon cocoa, sifted
1 teaspoon baking powder, sifted
3 teaspoons instant espresso coffee powder
1 tablespoon boiling water
60 g good quality dark chocolate, melted

YOU WILL ALSO NEED:
1/2 cup cherry jam
400 g good quality dark chocolate, melted
4 tablespoons icing sugar, sifted
3 tablespoons milk
5 or 6 large handfuls shredded shredded coconut

METHOD

  1. Pre-heat oven to 180ËšC.
  2. Grease and line two rectangular 20cm x 26cm x 6cm cake tins.
  3. Set aside Cream butter and sugar together in a stand mixer (or using an electric hand whisk) for 10 minutes until really light, thick and fluffy, add the eggs one at a time and beat over medium speed until incorporated.
  4. Add in the sifted flour, baking powder and cocoa and stir to combine thoroughly.
  5. Combine coffee and boiling water together in a cup, allow to cool a little.
  6. Melt chocolate in stages in a microwave, allow to cool for five minutes then add along with the coffee to batter. Mix to combine.
  7. Divide batter evenly between the two pre-lined cake tins and bake in the oven for 25-30 minutes or until a skewers comes out of the centre clean.
  8. Cool cakes on wires racks and then trim off the sides to make two perfect rectangles.
  9. Heat cherry jam in a small pot for a minute or two. Push through a sieve and place in the fridge for 10 minutes to re-thicken.
  10. Spread jam over the top of one of the sponge rectangles and sandwich the second on top. Place sandwiched cake in freezer for 30 minutes while you prepare the coating.
  11. Melt chocolate in a microwave or in a bowl set over a pot of water, Allow to cool slightly then sift in the icing sugar and add the milk. Stir.
  12. Remove cake from freezer and carefully cut into 12 squares.
  13. Place coconut into a large mixing bowl. Very carefully dip each square in the chocolate coating and then roll in the shredded coconut ~ if cake is firm enough from the freezer, you can stick each square on a skewer and dip in the chocolate in this manner which will make it less messy on your fingers.
  14. Allow to cool on a cake rack.

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This post was written by the CNK team

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