Chocolate Ice Lamingtons

A decadent chocolate icing is used for Lamingtons. Some people llike ganache, others like to use semi set raspberry or strawberry jelly and others like to dip lamingtons into melted chocolate. In my humble opinion I do not think there is a right or wrong. This is how I remember them from my childhood... Which is part of the reason why I love making them - nostalgia...

Chocolate Icing Ingredients

485g Icing Sugar (confectioners sugar)

75g cocoa powder (dutched)

120ml of boiling water (* you will need more to hand)

75g unsalted butter, melted  

250g of desiccated coconut (*only use 1/3 at a time)

raspberry jam is optional (I used Tip Tree Sweet Tip Raspberry Jam)

Method

1. Refrigerate the cut sponge for a minimum of 1 hour or freeze for 20 minutes. This will help prevent the crumbs from falling into the icing and it will also help the sponge stay on the fork when dipping!

2. Set up your work space like a production line. Place a tray under a cooling wire rack to catch the excess coconut. You will need a few forks, a ladle or some spoons and some wet kitchen towel will come in handy.

3. Make the icing. Combine icing sugar and cocoa and mix with a whisk or sift together. Make a small well in the dry ingredients then add the boiling water* (its very important its boiling as this will help to dissolve the icing sugar).then whisk to combine the ingredients.

4. Once combined, add the melted butter and whisk. Once combined, you may need additional boiling water, it will depend on the temperature in your kitchen and possibly the cocoa you have used.

IMPORTANT; Only add small amounts of boiling water at a time, say 20mls and whisk. If you add to much water and its too runny you will need to add more icing sugar etc and you start changing the flavour and consistency.

5. Once you reach a beautiful shiny consistency that is almost like a crepe batter its ready! Refer to the 8th photo. Its not dripping like water. If the icing is runny it will take longer to set and will not leave a good layer of chocolate to form a crust. 

Please note; you may need to add additional boiling water as the icing starts to set. I keep the whisk to hand and whisk to keep the icing loose and prevent it from setting. Add a dash of boiling water if needed.

6. Remove half the sponge from the fridge (keep them cold as they will be easier to dip). Gently place the fork through the base (bottom) of the sponge and push it in 3/4's of the way. Then slowly dip the sponge through the icing in one smooth movement - do not stop. Then hold your fork over the bowl and using a ladle or a spoon drizzle the chocolate over the entire sponge. Then use the ladle or spoon to gently wipe wipe of any excess icing. 

7. Place the lamington into bowl of desiccated coconut, sprinkle the coconut all over and gently roll. Then carefully using a fork or your fingers place the lamington onto the wire rack so the icing can set. Then repeat until all of the lamingtons are coated. Intermittently remove the chocolate chunks from in the coconut as these will clump onto your lamington. Add additional coconut as needed to keep it fresh. 

8. Leave on a wire rack to set, this may take a couple of hours depending on the ambient temperature. Then place in an airtight container and store 3-4 days. 

Please Note; Its so easy, I use a fork and spoon to move the coconut and transfer the lamington. I photograph and make the cake at the same time so I cannot photograph some of these steps.

They are loads of fun to make with friends or family... I hope you enjoy making them as much as we do! x