Menu
GSABO - S2- Ep5 - Recipes

Chocolate Pecan Lamington

GSABO

The Great South African Bake Off

BBC Lifestyle

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