Double Chocolate Lamingtons Recipes
DOUBLE CHOCOLATE LAMINGTONS
Yet another recipe sent to me from my friend in Wales. These remind me a lot of rich chocolate cake with a chocolate/coconut coating. I've tried my best to convert the ingredients from British to American measures so I hope I was accurate here. The chef who made these originally says the foil traps the steam thus a more even rising. You should have 1 cup of chocolate coating left over which you can use in other things if you wish.
Provided by Jo Zimny @EmilyJo
Categories Chocolate
Number Of Ingredients 19
Steps:
- FOR THE LAMINTON: Preheat oven to 335'F. Line an 8x8" square baking pan with parchment paper
- Put the sugar and cacao in a bowl, beat in the milk. Melt the butter and chocolate in a saucepan, and ad.d to the sugar mixture along with the oil.
- Beat in the eggs until smooth, stir in the yogurt and vanilla, and mix in the flour and baking powder.
- Pour into the prepared baking tin and cover slightly with a domed piece of tin foil and bake for 1 hours. Lift off the tin foil for the last 15 minutes.
- Remove, cool the tin on a wire rack. While it's still warm, cover with plastic wrap to keep moist.
- FOR THE COATING: Mix the cacao and milk until smooth. Whisk in the boiling water and stir in the chocolate until melted.
- Whisk in the icing sugar until dissolved and pour into a deep wide jug or bowl.
- Cut the Lamingtons into 9 pieces and dunk each piece into the coating, then fish it out with two forks.
- Roll into the coconut and leave to set.
- Enjoy!
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- 1. Line the base of a deep, 20cm square cake tin with non-stick paper and heat the oven to 170C (150C fan-forced). Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour. Lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with cling film.
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