Lamingtons

Fairlady
12 servings Prep: 10 mins, Cooking: 20 mins
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A chocolate and coconut melt-in-your-mouth moment.

By Food24 November 03 2009
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Ingredients (10)

4 eggs — seperated
125 ml sugar
15 ml butter
60 ml water
250 ml flour — self-raising
Chocolate sauce:
250 ml icing sugar
45 ml cocoa powder
30 ml water — boiled
butter — knob
desiccated coconut
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Method:

Preheat the oven to 180°C.
Grease a square cake pan or baking dish.
Beat egg whites until they form soft peaks.
Gradually add sugar and beat until stiff.
Add egg yolks one at a time and beat until thick.
Melt butter and water together until frothy and boiling and fold carefully into the egg mixture.
Spoon into the tin and bake on the centre shelf for 20 minutes.
Turn onto a wire rack to cool, then cut into large cubes.

Chocolate sauce:
Put icing sugar, cocoa powder, boiling water and butter into a pan and bring to the boil.
Let it bubble away for 3 to 4 minutes, then take it off the heat.
Have ready a plate of dessicated coconut and dip your cubes of sponge cake first in the warm chocolate sauce, then into the plate of coconut until they’re coated all over.
Leave to cool.



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