ESPRESSO-CHOCOLATE LAMINGTONS
 
 
Author:
Cuisine: Australian
Ingredients
FOR THE SPONGE
(Makes 10-12 Lamingtons)
  • 100 g butter, room temperature + 1 little piece to greese the mold (20cm x 26cm x 4cm)
  • 120 g caster sugar
  • 2 eggs
  • 150 g flour
  • 4 tbsp unsweetened cocoa powder
  • 2 italian cups of espresso (about 80 - 100 ml)
  • 1½ tsp baking powder
FOR THE FILLING
  • 150 g mascarpone, room temperature
  • 2 tbsp icing sugar
  • 3 tsp instant espresso coffee powder
  • 3 tsp hot water
FOR THE COATING
  • 100 g good quality dark chocolate
  • 150 ml espresso (a moka for 3 italian cups)
  • 5 large handfuls shredded coconut
Instructions
(*For the sponge)
  1. Pre-heat oven to 180˚C/350˚F.
  2. Grease the mold and set aside.
  3. Make espresso (ideally using a moka) and allow it to cool.
  4. Cream butter and sugar together using an electric hand whisk until really light, thick and fluffy, add the eggs one at a time and beat well until incorporated.
  5. Add in the sifted flour, cocoa and baking powder. And pour in, a little bit at a time, the espresso until all the ingredients are well mixed in a smooth and frothy cream.
  6. Pour the mixture in the mold leveling it with a spatula and bake in the oven for 25-30 minutes or until a skewer comes out of the centre clean. Allow it to cool entirely.
(*For the filling)
  1. Combine coffee instant powder and hot water in a cup, allow to cool.
  2. Cream mascarpone and icing sugar together using an electric hand whisk until really thick and fluffy, add the coffee and beat well until incorporated.
  3. Place the cream in the fridge for 10 minutes while you prepare the coating.
(*For the coating)
  1. Make espresso, again and ideally using a moka and allow it to cool a little bit.
  2. Crush the chocolate and melt it in a water bath or in the microwave.
  3. Add espresso to the melted chocolate, a little bit at a time, stirring continuously until you have a fluid cream that will coat a spoon. Place it on the water bath pot to keep it slightly warm and fluid.
  4. Place coconut into a large mixing bowl
(*Finishing)
  1. Remove the sponge from the mold and carefully cut into perfect little squares (about 20-24 parts to obtain 10-12 Lamingtons).
  2. Spread the mascarpone coffee cream over the top of one of the sponge rectangles and sandwich the second on top.
  3. Very carefully dip each "sandwich" in the chocolate espresso coating and then roll in the shredded coconut. Allow to cool on a cake rack.
  4. Enjoy!
Recipe by The Freaky Table at https://www.zairazarotti.com/espresso-chocolate-lamingtons-an-australian-chiaroscuro-food-photography-styling-retreat-announcement/