We present you a recipe for lamingtons or chocolate cubes that will charm you in no time.
Juicy sponge cake covered in chocolate and coconut pieces - these are popular lamingtons or chocolate cubes. In some parts of the world, you can find them filled with jam made from various fruits, while in other places, they rely only on the flavor of chocolate and coconut.
You can serve them in the company of sweet whipped cream or ice cream, but we promise you, they will convince you even in the 'solo' version. We searched through recipes and came across a recipe for chocolate cubes from the hands of Australian master Dan Lepard.
Lamingtons or chocolate cubes
Ingredients
- 300 g of sugar
- 50 g of cocoa + 15 g of cocoa for the glaze
- 75 ml of milk + 50 ml of milk for the glaze
- 50 g of butter
- 50 g of dark chocolate
- 50 ml of oil
- 4 medium eggs
- 100 ml of yogurt
- 3 teaspoons of vanilla extract
- 175 g plain flour
- 3 teaspoons of baking powder
- 175 ml of boiling water
- 200 g dark chocolate, finely chopped
- 450 g of powdered sugar
- 1-2 bags of grated coconut of 250 g each
Directions
1. Line the bottom of a deep square baking dish (20 cm) with baking paper and heat the oven to 170 C. In the case of a fan oven, to 150 C.2. Pour sugar and cocoa into a bowl and add milk while mixing.
3. Melt the butter and chocolate in a pot and pour them into a container with milk and cocoa, add oil.
4. Beat eggs into the mixture, then mix in yogurt and vanilla, add flour and baking powder. Pour the mixture into a baking dish, cover with baking paper or aluminum foil and bake for one hour. During the last 15 minutes, lift the foil or paper cover.
5. Take the cake out of the oven, let it cool in the mold and when it is no longer hot, cover it with transparent foil.
6. Finely chop the chocolate for the glaze. Mix the cocoa and milk until smooth, then stir in the boiling water and chopped chocolate and stir until melted. Stir in powdered sugar. Pour the chocolate mixture into a wide bowl. Transfer the coconut to a deep plate.
7.Cut the biscuit into cubes, then dip each one individually into the chocolate glaze with two forks or pierce each one with a skewer stick and roll in coconut and let it harden.
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