Chocolate Dessert

Double choc lamingtons

Name: Double choc lamingtons recipe
Yield: 15
Ingredients: 90g plain flour, sifted; 90g self-raising flour, sifted; 45g cornflour, sifted; 45g good-quality dark cocoa, sifted; 10 eggs, at room temperature; 1 cup (220g) caster sugar; 65g unsalted butter, melted, cooled; 1 tbs vanilla extract; 300g mascarpone; 225ml thickened cream; 1/2 cup (60g) pure icing sugar, sifted; 1 tsp vanilla extract; 100g dark (70%) chocolate, melted, cooled to room temperature; 2 tbs good-quality dark cocoa, sifted; 3 cups (360g) pure icing sugar, sifted; 1 1/2 cups (195g) good-quality dark cocoa, sifted, plus extra to dust

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by Phoebe Wood

Dec 15, 2020

"Lamingtons are best eaten the day they're made, which is the only reason I need to go for seconds!" says Phoebe Wood.

90g plain flour, sifted
90g self-raising flour, sifted
45g cornflour, sifted
45g good-quality dark cocoa, sifted
10 eggs, at room temperature
1 cup (220g) caster sugar
65g unsalted butter, melted, cooled
1 tbs vanilla extract

Chocolate cream

300g mascarpone
225ml thickened cream
1/2 cup (60g) pure icing sugar, sifted
1 tsp vanilla extract
100g dark (70%) chocolate, melted, cooled to room temperature
2 tbs good-quality dark cocoa, sifted

Chocolate icing

3 cups (360g) pure icing sugar, sifted
1 1/2 cups (195g) good-quality dark cocoa, sifted, plus extra to dust

Method

1.

Preheat oven to 170°C. Grease a 20cm x 30cm x 5cm lamington pan and line base and sides with baking paper.
2.

Sift flours and cocoa into a bowl and set aside. Place eggs in the large bowl of a stand mixer with the whisk attachment, and whisk for 5 minutes or until thick and tripled in volume. Gradually add sugar, whisking constantly for 6-8 minutes until sugar has dissolved. Using a metal spoon, fold in flour mixture in 2 batches, reaching to the bottom to pick up any pockets of flour, then fold in butter and vanilla. Pour into prepared pan and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then turn out onto wire rack lined with baking paper to cool completely.
3.

For the chocolate cream, place the mascarpone, 100ml cream, icing sugar and vanilla in the clean bowl of a stand mixer with the whisk attachment and whisk to stiff peaks. Whisk in chocolate (it will seize a little to form chocolate chips) and cocoa and, using a spatula, fold through remaining 125ml cream. Set aside.
4.

For the icing, place icing sugar, cocoa and 1 cup (250ml) boiling water in a large bowl and mix until smooth.
5.

Cut sponge into 15 squares. Cut each square in half and spread one half with chocolate cream, then sandwich. Working with 1 lamington at a time, dip in icing, allowing excess to drip off. Dust in extra cocoa, then return to tray and chill for 30 minutes to set.