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Triple-chocolate lamingtons
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Serves
9
Cooking Time
Prep time 1 hr, cook 1 hr (plus cooling, chilling, standing)
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100 gm
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dark chocolate (56% cocoa solids), coarsely chopped
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60 gm
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butter, coarsely chopped
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8
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eggs, at room temperature
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300 gm
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caster sugar
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180 gm
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plain flour
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60 gm
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Dutch-process cocoa
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2 tsp
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baking powder
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200 gm
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(4 cups) coconut flakes
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| Raspberry jam |
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250 gm
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raspberries (about 2 punnets)
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120 gm
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caster sugar
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Juice of
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1 lemon
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| Chocolate-raspberry cream |
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200 ml
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thickened cream
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120 gm
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dark chocolate (56% cocoa solids), melted
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20 ml
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raspberry liqueur
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80 gm
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raspberries, coarsely crushed
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| Chocolate glaze |
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60 gm
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dark chocolate (56% cocoa solids), coarsely chopped
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240 gm
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pure icing sugar, sieved
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80 gm
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Dutch-process cocoa, sieved
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60 ml
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(¼ cup) milk
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1
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Preheat oven to 180C. Melt half the chocolate and half the butter in a bowl over a saucepan of simmering water, stir until smooth and keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Triple-sieve half the flour, half the cocoa and half the baking powder into a large bowl. Fold flour mixture into egg mixture in two batches, then fold in chocolate mixture, spoon into a 21cm-square cake tin buttered and lined with baking paper and smooth top. Bake until centre springs back when lightly pressed (25-30 minutes) and cool on a wire rack. Repeat with remaining ingredients.
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2
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Meanwhile, for raspberry jam, stir raspberries, sugar and lemon juice in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until jammy (8-10 minutes), then cool completely.
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3
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For chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes; don’t over-whisk or mixture will split), fold in raspberries and refrigerate until required.
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4
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Trim tops of cakes flush, spread jam over one cake, spread with chocolate-raspberry cream and refrigerate until cream is just firm (10-15 minutes). Sandwich with remaining cake and refrigerate until firm (1 hour).
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5
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Meanwhile, for chocolate glaze, stir chocolate and 190ml water in a bowl over a saucepan of simmering water until smooth (2-3 minutes), remove from heat, add icing sugar and cocoa, stir until smooth, then stir in milk.
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6
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Cut cake into 7cm squares, dip each quickly in chocolate glaze then roll in coconut. Stand until set (1 hour), then serve.
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Note We’ve swapped the traditional butter cake for chocolate cake in these lamingtons, and raised the stakes with a chocolate cream. If you don’t fancy making your own jam, use a tart shop-bought jam.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Lisa Featherby
STYLING Geraldine Muñoz
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