Lamingtons

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 8 eggs
• 250 g caster sugar
• 250 g flour, sifted twice
• 30 g butter, unsalted, melted
• 1 teaspoon vanilla bean paste
• 400 g shredded coconut
• 600 g dark chocolate, chopped
• 300 ml cream

Recipe

• 1 preheat oven to 190°c line 2 20cm square baking tins.
• 2 whisk eggs and sugar in a double boiler making sure the water does not touch the bowl. beat for 5-10 mins or until warm, pale and frothy.
• 3 transfer to an electric mixter adding vanilla paste and whisk on high speed for 8-10 mins or until mixture has tripled in volume.
• 4 divide flour into 3 and gently fold each portion through the egg mix. after the second batch of flour add the melted butter then add the final batch of flour.
• 5 divide between the 2 baking ins and bake for 20 minutes remove from oven and leave to cool in tins for 10 mins before turning out cool rack.
• 6 for the chocolate coating combine the chocolate and cream in a double boiler and gently melt the chocolate, stirring to combine. remove from heat.
• 7 cut each sponge into 16 squares. scatter coconut over a tray.
• 8 using a fork dip the sponge into the warm chocolate, shake of excess and then roll in coconut. place on cake rack and finish dipping remaining cakes.
• 9 if chocolate starts to thicken too much place on stove again and reheat slightly.
• 10 let the lamingtons sit for 1 hour to allow chocolate to set.
• 11 alternative: slice the whole cake in half horizontally, spread with a berry jam, sandwich back together, cut into squares then coat in chocolate and coconut.