Lamingtons

Classic Lamingtons

Makes 12
Ingredients
    Chocolate Ganache:
  • 450 g good quality dark chocolate
  • 300 ml milk
    • 
Almond sponge:
  • 300 g sugar (or 1+1/2 cups)
  • 300 g butter, unsalted room temperature (or 1+1/3 cups)
  • 280 g plain flour (or 2 cups + 1tbsp)
  • 20 g baking powder (or 4 tsp )
  • 2 g salt (or 1/4 tsp)
  • 125 ml milk, room temp
  • 5 large eggs
    • Coating
  • 300 g fine desiccated coconut
Instructions
    Make the ganache:
  1. Place the dark chocolate in a bowl. In a small pot, bring the milk for the ganache to the boil then pour on top of chocolate. Let sit for 2 minutes then stir until smooth and glossy. Set aside to cool down.
    2. Make the sponge:
  2. Preheat oven to 180C (no fan). Grease and line a 23cmx33cm (9inx13in) cake tin. In the bowl of your stand mixer, beat sugar and butter until light and fluffy, about 3 minutes on med-high speed. Meanwhile in a medium bowl sift together flour, almond meal, salt and baking powder. Set aside.
  3. When the sugar and butter are light and fluffy, add the eggs one at a time, incorporating each time. Turn the mixer down to low-med speed then alternately add the flour mix and the milk ending with the flour mix. Pour batter into the pan and bake until the cake springs back and a skewer comes out clean (about 45mins).
  4. Remove the cake from oven and cool down. When cake is completely cooled, cut the cake into 12 equal squares then place in the freezer for 30mins.
    5. Assembly:
  5. Pour 1/3 of the ganache onto a shallow tray. Place the coconut in another tray.
  6. Remove the lamington pieces from the freezer, place them on the flat surface of chocolate, and spoon chocolate over the top and down the sides.
  7. After letting the chocolate drip slightly, use an offset spatula to carefully transfer onto the coconut tray and coat the lamingtons in coconut. Keep refrigerated in a sealed container until ready to serve.