Ingredients
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220g block Caramello chocolate
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1 1/3 cups self-raising flour
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1/4 cup cocoa powder
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1 cup caster sugar
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125g butter, melted
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1 cup milk
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1/2 cup brown sugar
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1 3/4 cups boiling water
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Frozen raspberries, thawed,
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icing sugar Mixture
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Vanilla ice-cream, to serve
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 19cm x 30cm (base) lamington pan. Place chocolate block in freezer for 20 minutes.
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2Sift flour and 2 tablespoons cocoa into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares. Press into flour mixture. Using a spatula, smooth mixture over the top. Place on a baking tray.
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3Sprinkle brown sugar over mixture. Sift over remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture. Bake for 35 to 40 minutes or until top is just set. Stand for 5 minutes. Top with raspberries and icing sugar. Serve with ice-cream.
Source: taste.com.au
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