Dark Chocolate Lamingtons
©copyright Julie Le Clerc 2012
400g Store-bought sponge cake, frozen
2 cups desiccated coconut
250g Whittakers 72% Dark Ghana chocolate, coarsely chopped
100g vegetable shortening
1/3 cup cream, lightly whipped, to decorate
1/4 cup raspberry jam, to decorate
1 Trim any dark edges from sponge cake and slice into 16 equal-sized
rectangles. Spread coconut out on a tray.
2 In a bowl, melt chocolate and vegetable shortening together. Stir
3 Dip all sides of each sponge square in chocolate mixture and then roll
in coconut to coat. Set aside in a cool place.
4 Place a tablespoonful of whipped cream on top of each lamington and decorate
with a small dollop of raspberry jam.