Double Chocolate Lamington
Our chocolatey twist to the traditional Aussie lamington!
Double Chocolate Lamington
Our chocolatey twist to the traditional Aussie lamington!
Ingredients | Weight |
---|---|
Lamington | |
MAURI NCF Utility Cake Mix | 2.000kg |
Eggs | 0.400kg |
Water | 0.800kg |
Fine dark cocoa powder | 0.280kg |
Chocolate Dipping Sauce | |
Icing sugar | 0.950kg |
Cocoa powder (sieved) | 0.150kg |
Boiling water | 0.160kg |
Unsalted butter (melted) | 0.150kg |
Chocolate Buttercream | |
Castor sugar | 0.300kg |
Water | 0.180kg |
Glucose | 0.150kg |
Egg yolks | 18pce |
Unsalted butter (softened) | 0.900kg |
Dark Chocolate | 0.210kg |
LAMINGTON METHOD
STEP 1
Add water, eggs and NCF Utility Cake Mix in a bowl.
STEP 2
Using a whisk attachment, mix on low speed for 1 minute. Scrape down.
STEP 3
Mix for a further 5 minutes on high speed.
STEP 4
Mix for a further 5 minutes on medium speed.
STEP 5
Fold in by hand the cocoa powder and mix well to combine.
STEP 6
Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.
STEP 7
Bake at approximately 175°C for 25 minutes.
CHOCOLATE DIPPING SAUCE METHOD
STEP 1
Mix all ingredients together, whisking by hand until smooth and free of lumps.
CHOCOLATE BUTTERCREAM METHOD
STEP 1
Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).
STEP 2
Blend egg yolks in a mixing bowl on medium speed.
STEP 3
Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all syrup is in the bowl.
STEP 4
Turn speed of machine up to high and continue to whisk until mixture cools down and doubles in volume.
STEP 5
Fold the softened butter into the egg mixture and continue to mix until light and aerated.
STEP 6
Lastly, whisk in melted dark chocolate and mix until smooth and well combined.
ASSEMBLY
STEP 1
Cut lamington cake into 6cm squares.
STEP 2
Dip lamington in warm chocolate sauce and roll in shredded coconut.
STEP 3
Set lamingtons aside in the fridge to set.
STEP 4
Cut lamingtons in half and fill with chocolate buttercream using a star shape-piping nozzle.
Baking times will vary depending on the oven.
Let’s bake better together. Call us on 1800 649 494
The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]
Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]
Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]
We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]
The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]
A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]
Sharing the kitchen secrets of Australian bakers! With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for […]