Try this Healthy Chocolate Lamingtons recipe, or contribute your own.
- Carbohydrate 2.18726666666667 g
- Cholesterol 0 mg
- Fat 145.071706789299 g
- Fiber 0.00933333347241085 g
- Protein 0.00970666666666667 g
- Saturated Fat 125.483506772743 g
- Serving Size 1 1 recipe (158g)
- Sodium 369.096 mg
- Sugar 2.17793333319426 g
- Trans Fat 8.56195734056865 g
- Calories 1277 calories
Step-by-step
- Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease and line a 20cm square lamington tray with butter or coconut oil.
- In a large bowl, add in eggs, vanilla extract and rice malt syrup and beat with an electric mixer. Add in the coconut oil and beat briefly until combined. Add in coconut flour and baking powder and stir through with a wooden spoon.
- Scoop sponge mixture into the prepared lamington tray and smooth over the back of a spoon. Place into the oven and bake for 25 minutes or until golden. Remove from the oven and allow to cool completely. Then slice the sponge in 20 squares about 3cm x 3cm each. Slice each square in half so you can fill with jam.
- To make chocolate coating, place all ingredients into a saucepan on low heat. Stir until all ingredients are combined. Pour into a large shallow bowl.
- Place shredded coconut onto a plate.
- Spread 1 teaspoon of Raspberry Chia Jam into the middle of each sponge.
- Take one jam-filled sponge and dip into the Basic Raw Chocolate. Turn until the sponge is covered in chocolate and pick up, allowing some of the chocolate to drain off. Then place into the coconut and cover all sides.
- Place lamington onto a wire rack and allow to cool completely, about 30 minutes (you can place rack into the fridge if you have room to speed up the process). Serve.
Operating without standard wheat flour requires understanding how coconut flour absorbs moisture differently in baked goods. Coconut flour is exceptionally dense and fibrous, demanding a high ratio of eggs to hydrate properly, which explains the twelve eggs called for in this sponge base. Whisking those eggs with rice malt syrup using an electric mixer incorporates sufficient air to counteract the heavy nature of the flour before folding it in with a wooden spoon. Grease and line a twenty-centimetre square tray thoroughly to prevent the batter from sticking along the edges during baking. Set the oven to 180 degrees Celsius and bake the sponge until golden, typically taking around twenty-five minutes, then let it cool completely before slicing it into twenty three-centimetre squares. Slicing warm sponge compromises structural integrity, causing the crumb to crumble rather than hold a clean edge for filling. Raw cacao butter and cacao powder form the basis of the coating, requiring gentle heat on a low stove setting to melt evenly without scorching the delicate fats. Maintain a shallow bowl for the chocolate mixture to facilitate easy dipping, and keep a separate plate ready for the shredded or desiccated coconut. Spread one teaspoon of raspberry chia jam inside each halved square, then dip the assembly into the liquid chocolate, allowing excess coating to drain back into the bowl before rolling it in coconut. Place the coated squares on a wire rack for thirty minutes to set, or transfer the rack to the refrigerator to accelerate the firming process.
