Whats not to like in a dish that has chocolate, coconut and sometimes even yummy gooey cream filling? It makes me proud to say that I have been making these little cubes of heaven for more than 10 years now and they never fail to wow. They taste good, look great and are not heavy as sometimes desserts can be.Try this delightful sin from the far away Australia and New Zealand.
There are some stories as to how Lamingtons came to be and I am sure you can Google it or wiki it. So on to my version of the very traditional Lamingtons. The traditional recipe uses couverture chocolate, that is chocolate that contains extra coco butter and helps in getting the extra sheen. But I found that substituting with our everyday choco chips works great too.
- 1 sponge cake or pound cake - home made or store bought
- 1/2 cup whole milk
- 1/2 cup Chocolate chips
- 1/2 cup heavy cream
- 1/2 cup of Desiccated coconut
- Prepare :
- cut the cake into square pieces
Chocolate ganache :
- Put the cream and milk in a saucepan bring to a boil.To avoid milk sticking and burning, Keep stirring until it comes to a boil. Switch off the heat and remove the pan from the heat. Add the cream to the chocolate in a bowl.
- Mixing vigorously until the chocolate and cream are mixed well and form a ganache. This ganache needs to be slightly thinner than the regular chocolate ganache as we need to dip the cake pieces into it.
- Well that's about all the cooking you had to do for this. Now we simply use an assembly line and get to create these delights. Put the desiccated coconut in a plate and off to make the assembly line---
- -- In this order : spongecake, chocolate ganache, desiccated coconut, a cooling rack with a tray underneath. Using a fork dip the sponge into the chocolate ganache, then roll it in the coconut covering it well, and then place on the rack . Leave them on the rack for 15 minutes to dry and then serve/ refrigerate or just eat.
This is one of those recipes where exact measurements may not work well. How dry the cake is, where you live, how many people you want to serve will change the proportions considerably. Use your instincts to know what works. This recipe is just a guideline to make the lamingtons.
You may also make a filling of your choice and layer two pieces of cake with it before dipping in chocolate. Or after dipping in chocolate! be creative and enjoy them anyway you like