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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