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| Baby Chocolate Lamington Cakes |
| © copyright Julie Le Clerc, Café
Collection (Penguin Books NZ) |
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| Experiment with different shaped Lamingtons just
for fun. |
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| Makes 12 |
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| 4 eggs |
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| 1 cup caster sugar |
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| 125g plain flour, sifted |
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| 1 tablespoon cocoa powder, sifted |
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| 1 tablespoon butter, melted |
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| chocolate coconut coating (see below) |
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| 1. |
Preheat oven to
180°C. Grease and flour 12 individual cake or muffin tins
or one 22cm spring-form cake tin. |
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| 2. |
Put eggs and sugar
into a bowl and whisk for about 5 minutes until mixture is light
and fluffy. |
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| 3. |
Very gently fold
sifted flour and cocoa through the mixture, quickly followed
by the butter. |
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| 4. |
Pour into prepared
tins and bake for 10 minutes until little cakes spring back
when pressed. |
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| Chocolate Cocount Coating |
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| 150g quality dark chocolate |
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| 100g Kremelta / copha (hardened coconut
oil) |
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| 100g desiccated coconut threads |
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| 1. |
Melt the chocolate
and hardened coconut oil together in a double boiler or microwave
for 2 minutes. Stir until smooth. |
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| 2. |
Use a fork or skewer
to dip each sponge into liquid chocolate and then roll in coconut.
Leave to set on a wire rack. |
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| Click
Here for more of Julie's Recipes |
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