Organic Coconut Sugar
Made from the nectar of the...
- Ingredients
- Method
Ingredients
- 180 grams unsalted butter
- 180 grams dark chocolate
- 3 eggs
- 165 grams (¾ cup) Chelsea Organic Coconut Sugar
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 225 grams (1 ½ cups) plain flour
- 1 teaspoon salt
- 255 grams (1 ⅓ cups) chocolate buttons
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Diana
Yummy
5
Method
Preheat oven to 180°C (160°C fan forced) and line a lamington tin (about 30cm by 20cm with 3cm sides, or thereabouts) with parchment paper.
Place the butter and chocolate together in a small saucepan on medium heat and cook, stirring often until the chocolate has melted completely into the butter. Set aside to cool for a few minutes while you whisk the eggs and sugar together until pale and fluffy.
Fold the chocolate mixture into the sugar and eggs, then add the cardamom, vanilla, flour, salt and chocolate buttons and gently fold until just combined.
Spoon mixture into the prepared tin and smooth over the top.
Bake for 20 -25 minutes then let cool in the tin before slicing into wedges and serving.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
1
What did you think of this recipe?
Diana
Yummy
5
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- food colouring (optional)
learn about baking
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