Ingredients
Sponge:
- 4ea. Eggs
- 500g Castor sugar
- 224ml Oil
- 4ml Vanilla essence
- 240g Flour
- 6g Baking powder
- 240ml Milk
- 240g Crushed Pecans
- 375g Desiccated coconut
Sauce:
- 250g Castor Sugar
- 75g Cocoa
- 120g Butter
- 43ml Warm Milk
- 120g Dark chocolate
Fresh cream:
- 250ml Fresh Cream
Preparation method
Sponge:
- Preheat oven to 180c
- Whisk, sugar, salt and eggs till light and fluffy
- Add oil, and vanilla essence and mix again
- Gradually add flour followed by baking powder then add the milk
- Coat the pecans with flour lightly then add them to the mix
- Pour the batter into a baking tin and bake for 30 min?
- Allow to cool and cut into large squares, removing any hard crusts
Chocolate Sauce:
- Melt the dark chocolate then add melted butter to it
- Add cocoa and sugar stir in the warm milk
Cream:
- Whip the fresh cream until it forms soft peaks
Assembly:
- Cover each lamington square with the sauce
- Dip chocolate sauce covered squares in the desiccated coconut
- Pipe fresh whipped cream onto each lamington