- 400g Cake flour
- 400g Sugar
- 220g Butter, melted
- 8ea. Eggs
- 15ml Baking powder
- 10ml Vanilla extract
- 75g Butter, unsalted
- 250ml Milk
- 435g Icing sugar
- 65g Cocoa
- 400g Coconut, desiccated
- 120g Egg Yolk
- 15g Sugar
- 100g White Wine
- 45ml Espresso
- 60g Bourbon whisky
- 600g Chocolate
- 750ml Cream
- Preheat the oven to 180°C.
- Line base of 23cm x 34cm baking tray with baking paper.
- Beat eggs, sugar and vanilla until pale and thick
- Sift flour and baking powder over egg mixture
- Fold dry ingredients.
- Add melted butter, ⅓ at a time, gently mixing throughout.
- Pour mixture into the prepared tray.
- Bake for ±25 minutes.
- Cake should spring back when lightly touched in centre.
- Turn onto wire rack to cool.
- Sift icing sugar and cocoa powder into two different bowls.
- In large saucepan, melt butter.
- Mix milk in melted butter.
- Stir in the cocoa powder.
- Once cocoa is dissolved, add icing sugar,
- Whisk constantly to prevent lumps.
- Pour chocolate mix into a bowl.
- Melt chocolate and reserve
- Mix together egg yolks, sugar, and white wine.
- Add espresso and brandy to sabayon mixture.
- Add melted chocolate to sabayon mixture.
- Whisk until smooth Ganache.
- Add a third of the cream to mixture.
- Whip the remaining cream in separate bowl.
- Fold whipped cream into mixture.
- Sandwich mousse between two layers of sponge
- Cut lamingtons into equal squares.
- Set up large tray topped with baking paper and a cooling rack.
- Working quickly, using a fork, dip cake cubes into the chocolate syrup.
- Roll cake around to completely coat.
- Drain excess mixture off cakes.
- Roll in coconut, lightly coating evenly.
- Set Lamingtons on cooling rack to drain.