- 1 tasp instant coffee powder
- 1/4 cup (60ml) hot water
- 4 eggs
- 1/4 cup (50g) firmly packed brown sugar
- 400g dark chocolate, melted
- 1/2 cup (120g) sour cream
- 1/2 cup (75g) self-raising flour
- 1/4 cup (60ml) coffee- flavoured liqueur
- 1 cup (150g) dark chocolate Melts, melted
- 1 2/3 CUPS (400ml) thickened cream
- 1 tbsp icing sugar mixture
- 2 tbsp coffee-flavoured liqueur, extra
- 2 tsp cocoa powder
- 24 chocolate-coated coffee beans (50g)
Tia Maria, Kahlua and creme de caçao are alt coffee-flavoured liqueurs; any one of them can be used in this recipe.
Preheat oven to moderate. Grease 20cm x 30cm lamington pan; line base and sides with baking paper.
Dissolve coffee in the water in small jug; cool. Beat eggs and brown sugar in small bowl with electric mixer until thick and pale; transfer mixture to large bowl. Fold coffee mixture, dark chocolate, sour cream and flour into egg mixture.
Spread cake mixture into prepared pan; bake in moderate oven 25 minutes. Cool cake in pan; turn cake onto board. Cut eight rounds from cake using 7cm cutter; brush rounds with liqueur on one side.
Cut eight 12cm x 24cm strips of baking paper. Fold each strip in half lengthways; fold one short edge over by 1cm to make a “handle” to hold when paper is eventually removed from chocolate. Lay one strip on large piece of baking paper; using metal spatula, spread strip evenly with chocolate Melts. Lift chocolate strip off baking paper; wrap around one cake round, leaving strip’s folded edge at cake base and “handle” facing out. Repeat with remaining strips, chocolate Melts and cake rounds. Stand at room temperature until chocolate sets then, using “handle”, carefully remove baking paper.
Whip cream and icing sugar in small bowl with electric mixer until soft peaks form; fold in extra liqueur. Spoon cream mixture onto chocolate cakes; dust with sifted cocoa. Top with chocolate coated coffee beans.