Base 1 cup (150g) gluten free plain flour (I use Bakels) ½ cup (110g) brown sugar ½ cup (40g) desiccated coconut ½ cup dark cocoa powder 1 tsp baking powder 150g butter, melted
Filling 90g butter 800g condensed milk 125g golden syrup
Topping 300g dark chocolate melts 1 Tbsp vegetable oil
Method Preheat oven 180degC/160degC fan forced. Lightly grease and line the base and sides of a 27cm x 17cm lamington pan with baking paper.
In a medium bowl, combine flour, sugar, cocoa powder, baking powder and coconut. Add butter and mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes. Allow to cool.
Combine condensed milk, golden syrup and butter in a medium saucepan. Stir over a low heat until smooth and thickened. Pour over base. Bake for 20-25 minutes or until caramel is golden brown. Cool.
Combine dark chocolate melts and oil, microwave on 30-second bursts until melted, stir until smooth, pour evenly over caramel. Refrigerate to set. Cut into squares to serve.
Recipe provided by Cafe Mokha, Dunedin. Recipe requested by Amber Simpson, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
