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Belgian Chocolate Lamington
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Prep Time
30m
Cooking Time
30m
Skill Level
Intermediate
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INGREDIENTS
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| 1/3 | cup | Butter |
| 2 | tablespoons | Cocoa Powder |
| 4 | pieces | Eggs |
| 1 1/4 | cups | 1 1/4 cup All Purpose Flour |
| 1 | teaspoon | Baking Powder |
| 1/3 | cup | NESTLÉ® All Purpose Cream |
| 2/3 | cup | Water |
| 1 | cup | strawberry jam |
| 1 | packet | NESTLÉ® All Purpose Cream |
| 1 | cup | Belgian dark chocolate chips |
| 2 | cups | desiccated coconut |
| 1/3 | cup | Butter |
| 2 | tablespoons | Cocoa Powder |
| 4 | pieces | Eggs |
| 1 1/4 | cups | 1 1/4 cup All Purpose Flour |
| 1 | teaspoon | Baking Powder |
| 1/3 | cup | NESTLÉ® All Purpose Cream |
| 2/3 | cup | Water |
| 1 | cup | strawberry jam |
| 1 | packet | NESTLÉ® All Purpose Cream |
| 1 | cup | Belgian dark chocolate chips |
| 2 | cups | desiccated coconut |
STEPS
| Step 1 | Melt butter and stir in cocoa powder. Set aside to cool. |
| Step 2 | Whip eggs and sugar until frothy. Gradually pour melted butter mixture. Whip until well mixed and light. |
| Step 3 | Sift flour and baking powder. Set aside. Mix NESTLÉ® All Purpose Cream and water. Alternately add in small portions into the egg mixture. Whip until smooth. |
| Step 4 | Pour into a rectangular cake pan lined with parchment paper. Bake in a 350ᴼ preheat oven for 10 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely. |
| Step 5 | Cut sponge cake in half. Spread filling in between 2 pieces of cake. |
| Step 6 | For the glaze, gently heat NESTLÉ® All Purpose Cream and stir in Belgian dark chocolate chips. Mix until smooth. |
| Step 7 | Cut sponge cake into serving pieces. Coat with the glaze and desiccated coconut. Refrigerate for 2 hours. Serve. |
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