Recipe: Perfect Australian Chocolate Lamingtons

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Australian Chocolate Lamingtons

Before you jump to Australian Chocolate Lamingtons recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The Many Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to australian chocolate lamingtons recipe. To cook australian chocolate lamingtons you only need 12 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Australian Chocolate Lamingtons:

  1. Get 200 gm of Caster Sugar for the cake.
  2. Use 4 of Eggs for the cake.
  3. Get 1 tsp of Vanilla Extract for the cake.
  4. Get 200 gm of Plain Flour for the cake.
  5. Take 1 tsp of Baking Powder for the cake.
  6. Prepare 100 gm of Melted Butter for the cake.
  7. You need 50 gm of Melted Butter for the sauce.
  8. Provide 160 ml of Whole Milk for the sauce.
  9. You need 45 gm of Cocoa Powder for the sauce.
  10. You need 290 gm of Icing Sugar for the sauce.
  11. Take Pinch of Salt for the sauce.
  12. You need 250 gm of Desiccated Coconut for rolling.

Instructions to make Australian Chocolate Lamingtons:

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a baking square tin with baking paper. Lightly grease the inside of the paper with a little butter as well. Sift flour, baking powder twice into a large mixing bowl. Set aside.In a separate mixing bowl, add eggs and start to beat using an electric whisk. Once the eggs start to go thick and foamy, add sugar, one tablespoon at a time.Continue to beat the eggs until they are thick and voluminous..
  2. Meanwhile, add milk and butter to a small microwave-safe bowl and heat for 30 seconds or until butter is melted. Leave to cool slightly. When the eggs are ready, gently add the sifted flour mixture, pour butter mixture down the side of the bowl and gently fold until flour is JUST combined. Do not over mix or you’ll mix all the air out of the eggs. Add mixture to prepared cake tin. Bake for 20-23 minutes or until cake gently springs back. Leave to cool,refrigerating it for close to 2 hours..
  3. To make the chocolate icing, sift cocoa powder and icing sugar. Add melted butter and milk and stir until chocolate is smooth..
  4. Cut sponge cake into equal squares. Carefully and quickly dip each piece of cake into chocolate, let the extra chocolate dip off and then cover in coconut..
  5. Transfer to a cake rack to dry.Repeat with remaining cake squares. Serve on the same day with a smile and a lot of" warmth.

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