Lamingtons - the quintessential Aussie snack for morning (or afternoon) tea. Blog statistics gave a rather sorry picture that the last "new"post I had in this blog was almost a year ago. While I have been trying a few different things a lot has been happening and couldn't get to post recipes. So here I am again with my next post and I hope I can be a bit more regular here. The Lamingtons - history states that this was actually an accident done by a maid at Lord Lamington's residence in Queensland in the early 1900s. Since then it has made it's way to become an Aussie icon. It's a rather simple dessert to make as well. This was prepared by kids for the most part BTW. :) So without further ado...

Ingredients

1. Eggs - 4
2. Sugar - 150 gms
3. Vanilla essence - 1 tea spoon
4. Plain flour - 140 gms
5. Baking powder - 1 tea spoon
6. Salt - a pinch
7. Butter - 150 gms
8. Chocolate chips - 220 gms 
9. Heavy Cream - 3 table spoons
10. Desicated coconut - 100 gms

The Method

1. Pre-heat the oven at 170 deg C.
2. Beat the eggs and sugar for a good 10-15 minutes until you get a nice pale foamy mix.
3. Sift through the plain flour, baking powder and salt and mix it up slowly along with the vanilla essence.
4. Pour the batter in a square pan lined with baking paper. 
5. Bake the cake at 170 degrees for about 20 minutes. Stop when you can pierce a tooth pick in the middle and it comes out clean and dry.
6. While the cake is baking boil water in a pan. 
7. Place a ceramic or glass bowl on top of the pan and add the chocolate, butter and cream.
8. Keep stirring until you get a smooth ganache.
9. Set aside and let it cool once you have a smooth ganache.
10. Once the sponge cake is baked, let is rest in a cooling rack for about 10 minutes.
11. Strip off the sides of the cake and make an even square (or rectangle) based on the shape of your pan.
12. Cut them up into size of your preference - maybe about 1.5 inches
13. Dip the cut up sponge cake in the chocolate ganache and rest them in the wire rack. (Ensure you keep a plate under the wire rack).
14. Spread the desicated coconut in a plate. 
15. Coat the ganache coated cake with desicated coconut on all sides.

Fresh Lamgintons are now ready to be relished.

Enjoy!!

C

Chocolate Lava Cake

While I have heard of chocolate lava cake many times, the first time we actually had one was as a dessert in room service at Crowne Plaza in Canberra few years ago. Since that incident Nandha always wanted to stay in a hotel that has lava cake for dessert. Needless to say we were disappointed in quite a few of our other hotel stays since not many had it in their menu. So as always with my culinary experiments when I can't find something to eat - make them. So here's an attempt at simple pure chocolate lava cake. There could be other versions of this coming up in future. 

Ingredients

1. Dark chocolate chips or melts - 200 gms
2. Butter - 200 gms + 50 gms 
3. Eggs - 5 (3 whole eggs and 2 egg yolks)
4. Sugar - 1/4 cup
5. Salt - 1/2 tea spoon
6. Plain flour - 4 table spoons
7. Vanilla essence - 2 tea spoons
8. Cocoa powder - for dusting cup
9. Powdered sugar - optional for dusting
10. Vanilla ice cream - optional as accompaniment 

Method

1. Chop up the 200 gms of butter into small cubes.
2. Melt the butter and chocolate together on a glass / ceramic bowl over boiling water until you get a smooth silky ganache.
3. Set it aside to cool to room temperature.
4. In a large bowl crack open 3 whole eggs and 2 egg yolks and beat them for a few minutes.
5. Add the sugar, salt and blend them well using a blender until you get a pale yellow custardy texture.
6. Add the vanilla essence and blend it well.
7. Once the chocolate ganache has cooled down (gives you an excuse to have a quick lick) blend it slowly with the egg and sugar mixture pouring maybe about a cup at a time.
8. Add the flour and slowly blend it in without any lumps. Do not use an electric mixer for this step. The batter is now ready.
9. Now would be a good time to pre-heat the oven to 150 deg C.
10. Coat the inside of the ramekins (or any oven proof ceramic bowls) with butter generously until every part of it is covered.
11. Dust the inside with the cocoa powder so that a thin layer of cocoa layer is formed. Make sure you tap and remove any excess cocoa. Note - your kitchen could and will get messy - just clean it up. ;)
12. Pour the batter into the ramekins for about a quarter of the cup. Add a chocolate melt or a few chips and cover them up with some more batter until you fill about half the ramekin. Repeat the same on all ramekins until you have the batter left. I used one with 4 inches x 2 inches depth and got enough batter for 4 ramekins.
13. Bake the batter in ramekins on an oven tray for about 10 minutes. Some tips:
• It is not ready yet if you take it out and shake the tray and the batter wiggles.
• It is ready when you see some other crust solid with a few holes formed.
14. Once baked remove the tray and set it aside to cool for a few minutes.
15. Place a plate over the ramekin and tilt it upside down. If everything goes well the ramekins should come out clear and smooth. Some tips:
    
• If you let it cool down for too long the butter will solidify and make the cake stick to the ramekin. If that happens microwave it for about 5-6 seconds to warm it up.
• Make sure you don't microwave for too long or you will see the lava bursting up prematurely.
16. Dust the top with powdered sugar.
17. Cut open and slice to see the chocolate lava oozing out. 
18. Serve warm along with a scoop of vanilla ice cream.

Happy Baking!!

C