Mini Chocolate Coated Lamingtons
The Best Mini Chocolate Coated Lamingtons recipe for a fine dining dessert. A chocolate sauce recipe to dip them in and coat with coconut.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Category: Desserts, Snacks
- Method: Oven Baking
- Cuisine: Australian
Ingredients
Scale
- 3/4 Cup of white sugar (125g) 4.4 oz
- 50g of softened butter.
- 2 large eggs beaten
- 1 Cup of flour (or self raising flour)
- 2 teaspoons of baking powder
- 1 Cup of desiccated coconut
Chocolate sauce.
- 2 Tablespoons of cocoa powder
- 1 cup of refined sugar or castor sugar
- 1 Tablespoon of melted butter
- 3 Tablespoons of boiling water
Instructions
- Preheat Oven to 180 Deg. C (360 Deg. F)
- Lightly grease or spray and cook the square baking tray (9 x 9 inch, or 24 x 24 cm) Lined with wax paper.
- With a hand mixer or other mixers, cream together the butter and sugar. Until well combined then add the eggs and mix further. (not the sugar from the chocolate coating)
- Add the flour and baking powder and mix until combined well and smooth. If the mixture is to thick then add a little milk, as the eggs size will make this difference in the batter. (for the correct consistency for the cake batter it should be fluffy but not thick, should not be runny or watery.)
- Pour the batter into the square baking tray and smooth out evenly.
- Bake in Oven for 20 minutes until done and tested with a toothpick or clean knife that the mixture tester comes out clean.
- Allow the sponge to cool on the baking tray for about 5 – 8 minutes before cutting into mini square sizes. If it is to fresh and to soft to work with then freeze squares for an hour as working with fresh sponge will break apart.
- Now make the chocolate mixture for the topping. (double if needed)
- Mix together the fine sugar, cocoa, butter and hot water until smooth and well mixed.
- In another bowl place the desiccated coconut. For rolling.
- Obtain a cooler rack, and place it over a baking tray. (to catch drippings of chocolate)
- Keeping the hot chocolate mix nearby, and if it hardens then add a little more boiling water 1 teaspoon at a time.
- With a fork stick the squares one at a time and dunk them into the chocolate mix. Making sure to coat all the sides. Then using your fork again roll them into the coconut and place on the wire cooler rack to cool.
- Doing this to all the mini squares, then leaving them to set and dry on the rack.
- Serve and enjoy.
Notes
- These make a bite size fine dining dessert for a gourmet meal or tea.
- Cocoa powder is better and healthier using 80 % chocolate rating.
- To make the mini squares all equal cut the edges of the sponge with a knife for a good square shape.
- If the sponge is to soft to work with then freeze the squares for an hour then dunk and roll them. This makes them much easier to work with. enjoy