Chocolate and coconut are one of those combinations that match perfectly. These squares are moist, chocolatey, in one word perfect. These are so good, that when you try it, you will not be able to resist taking another piece.
These squares are one of my favorite desserts. Wherever I go, and if I’m offered this treat, I never ever refuse to try it. Here in Croatia, every household has its own recipe for those squares. Actually, the only thing that people make different, it’s batter (biscuit), the cream is almost always the same. Some of them are dry, some of them are, how to, say so-so, but then I discovered this recipe, I was thrilled.
I always thought that Lamingtons are our, Croatian, cake, and was pretty disappointed when I found out that they are originally from Australia. We call it here Čupavci”-read “tʃupavtsee”, the literal translation to English would be “fluffy, hairy”.
I hope you will try them and you’ll enjoy them as I enjoy it.
Lamingtons
Ingredients
Biscuit:
- 3 eggs
- 250 grams all-purpose flour (2 cups)
- 200 grams granulated sugar (1 cup)
- 100 ml vegetable oil (1/3 cup + 1 tablespoon)
- 150 ml plain yogurt (2/3 cup)
- 1 teaspoon vanilla extract
- 15 grams baking powder (1 tablespoon)
- pinch of salt
Chocolate Cream:
- 250 grams butter (1 cup + 1 tablespoon, 8.8. oz)
- 250 grams semi-sweet chocolate (8.8 oz)
- 200 ml milk (7 fl oz, 7/8 cups)
And more:
- 300 grams desiccated coconut (3 cups,10.6 oz) unsweetened
Instructions
- Preheat oven to 180°C (350°F).
- Line 33x23 cm (13x9 inch) baking pan with parchment paper( you can use a smaller pan, your squares will be taller than).
- Separate egg yolk from egg whites.
- In a large mixing bowl mix egg yolks, sugar, and vanilla extract until pale, pour oil and yogurt and mix until combined. Add flour and baking powder and mix until well incorporated.
- Beat egg white until soft peaks form. Carefully fold egg whites into the batter, and mix carefully with a spatula until mixture is incorporated.
- Pour mixture into prepared pan and bake 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Leave the cake to cool to room temperature. When cooled, cut the cake into 5 cm (2.5 inches) squares.
Chocolate cream:
- In a medium saucepan melt butter and chocolate. Pour milk and add rum if using. Let it cook, and soon as it comes to boil, remove from heat. Leave it to slightly cool for a few minutes.
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- Put desiccated coconut in a deep plate.
- With the help of two forks, dip every square first into warm chocolate cream, drain the excess of cream, and roll into coconut.
- Store in an airtight container for up to 4 days.
- These freeze well.
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