Ingredients:
Cake 100 g dark chocolate, chopped 60 g butter, coarsely chopped 8 eggs 300 g caster sugar 180 g plain flour 60 g cocoa powder 2 tsp baking powder 200 g coconut flakes 1 tbsp plain yoghurt ¼ tbsp bicarbonate of soda Jam filling : 60g Berry jam 10 ml water Chocolate Glaze : 200g quality dark chocolate
Instructions:
Preheat the oven to 180°C and line a rectangular cake tin with baking paper and grease this lightly with butter
Melt the chocolate and butter together in a pyrex bowl over a pot of boiling water – until thoroughly melted and mixed
In a separate bowl, whisk the eggs and sugar together with an electric mixer until pale and fluffy
In another separate bowl, sieve in and mix the flour, the cocoa and the baking powder and bicarbonate of soda
Fold the flour and egg mixture in together until thoroughly mixed and now fold in the chocolate and butter mixture.
Finally, add the yoghurt to this and mix in thoroughly.
Spoon the mixture into the prepared tray and bake for about 25 minutes or until the sponge springs back when pressed.
Remove from the oven and allow to cool.
Once slightly cooled prick small holes into the surface of the cake with a skewer or sharp knife and brush a quarter of the jam over the surface. This will allow the jam to run through the cake slightly and make sure it is nice and moist!
Now cut the cake into squares (see images above)
Cut the squares into half sideways – see images (it is best to do this one at a time… otherwise you will lose the matching top and bottom!) and spread a small amount of jam in the middle and then put back together like a sandwich, pressing down slightly, so that they are firmly together.
Brush the glaze onto the outside edges of the lamingtons (i left the bottom unglazed so that it was easier to handle and less messy) and roll gently in the coconut flakes until fully covered.
Leave to dry slightly – around 4 minutes and serve
In a pot mix together the jam and water and warm up, while mixing.
Chocolate glaze:
Melt the chocolate in a pyrex bowl over a pot of boiling water on the stove and brush onto lamingtons with a pastry brush.