MICROWAVE LAMINGTONS

The sauce will coat only 16 - you will need to make two batches.  For a variation, add 15ml (1 tbs) dark rum (not essence) to the chocolate sauce.

Cake:

3 large eggs
250ml (1 cup) sugar
500ml (2 cups) cake flour, sifted
20ml (4 tsps.) baking-powder
pinch of salt
2.5ml (1/2 tsp) vanilla essence
250ml (1 cup) milk
60ml (4 tbs) butter or margarine

Chocolate Sauce:

500ml (2 cups) icing sugar
60ml (4 tbs) cocoa powder
45ml (3 tbs) butter or margarine
125ml (1/2 cup) hot water

To complete:
200g desiccated coconut

Step 1:  Beat eggs and sugar until light and creamy, add sifted dry ingredients, blend well.   Add vanilla essence.  Place milk and butter in a glass bowl, microwave on 100% (high) power, two to three minutes, add quickly to mixture, blending well.

Step 2:  Lightly grease a 230mm square container (you can use plastic), line base with absorbent paper towel.  Pour in mixture, microwave on 70% (medium-high) power, five minutes, then on 100% (high) power, four to six minutes, allow to cool completely in container.

Step 3:  Cut into 16 squares, then half again to make 32/

Step 4:  Combine sauce ingredients, microwave on 100% (high) power, four minutes, stirring twice.  Allow sauce to cool completely.

Step 5:  Coat cake squares with Chocolate Sauce - using meat tongs and a spoon helps prevent crumbs from falling into sauce.  Drain on wire rack roll in coconut, allow to set.

Makes 32

 

Picture courtesy of Annette Human