CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Raspberry And Chocolate Lamingtons

1

  • Overview
  • Ingredients
    9 items
  • Directions

These Raspberry & Chocolate Lamingtons are delicious squares of Madeira cake filled with raspberry jam, dipped in a rich chocolate sauce, and coated in desiccated coconut.

  • 2 store-bought Madeira cake loaves
  • 200ml raspberry jam
  • 500ml desiccated coconut
  • 150g fresh raspberries

Chocolate Dipping Sauce

  • 150g dark chocolate
  • 150ml milk
  • 40g butter
  • 200g icing sugar
  • 20g cacao
  • ±30ml water

  • Trim the edges of the cake with a serrated knife and cut the cake horizontally into layers (about 2cm thick)
  • Spread with the raspberry jam and sandwich together. Cut into squares and place in the freezer for 30 minutes to firm up (it will make dipping easier)

TO MAKE THE CHOCOLATE DIPPING SAUCE:

  • Place the chocolate, milk and butter in a small saucepan on low heat and stir to melt.
  • Sieve together the icing sugar and cacao and stir it into the melted chocolate mixture. Mix very well and add a little boiling water (if needed) to get the right dipping consistency
  • Pour the coconut into a large, deep plate
  • Using two forks, dip an ice-cold piece of cake into the chocolate sauce, making sure that all sides are coated, and allow any excess sauce to drain off. Roll into the coconut and repeat with the rest of the cake squares
  • Set in the fridge for at least one hour before serving. This will also store well in a sealed container in the fridge for a few days. Best served at room temperature