- 160 g Self Raising Flour
- 90 g coconut, dessicated
- 180 g brown sugar
- 125 g Butter, unsalted
- 60 g walnuts
- 400 g condensed milk
- 30 g Butter, unsalted
- 30 g golden syrup
- 1 tbsp Instant coffee powder
- 160 g Dark cooking chocolate
- 30 g Butter, unsalted
(1.) Turn oven to 180oC. Grease a lamington tin, 28cm x 18cm.
(2.) Add room temperature butter to thermomix jug and melt 2 minutes/ 70oC/ spd 2 until fully melted.
(3.) Add remaining ingredients and mix 30 seconds/ / spd 6-7.
(4.) Press into lamington tin - mixture should stick together like a cheesecake base. Bake in the oven 15 minutes and prepare filling while baking.
(1.) Add walnuts to thermomix jug and quickly chop speed 6 for 2 seconds or until just chopped (i.e. not too fine, you still want some chunky bits).
(2.) Add remaining ingredients and mix 7-8 minutes/ /70oC/ spd 1 untll the coffee has completely dissolved and mixture thickens.
(3.) Pour hot filling straight onto hot base once it comes out of the oven and gently smooth out to the edges, then bake 10 minutes - take care not to work it too much otherwise the hot base will lift up.
(4.) Pull out of oven and leave to cool completely in tin before adding topping.
(1.) Add broken chocolate into thermomix jug and grate 20 seconds/ spd 9.
(2.) Add room temperature butter and cook for 5 minutes at 50oC untll the butter has melted into the chocolate.
(3.) Pour straight onto cooled filling - still in the tin. Leave chocolate to cool and harden before taking out of the tin and cutting into slices.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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