This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Filling
Method
1.Preheat oven to hot, 200°C.
2.Sift flour and cocoa into a large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add egg yolks and water. Mix to a pliable dough. Wrap in cling film and chill for 30 minutes.
3.Grease a 20cm x 30cm lamington pan. Roll pastry out between baking paper until 3mm thick. Ease into pan. Chill for 15 minutes. Trim edges.
4.Blind bake with ceramic baking beans or rice for 15 minutes. Remove paper and weights, then bake for a further 10 minutes. Brush with a little egg yolk. Bake for 5 minutes. Cool.
5.For the filling: Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water.
6.In a saucepan, combine sugar and cornflour. Simmer combined milk and coffee granules on medium for 3 minutes, stirring.
7.In a large bowl, whisk egg yolks until thickened. Beat milk mixture into yolks. Return to pan. Stir on low for 2-3 minutes until thick. Whisk in chocolate mixture. Cool. Pour into case. Chill overnight.
8.Serve topped with whipped cream and chocolate shards, then dusted with extra cocoa.
Note
- Make sure cream is well chilled before beating to help prevent separation.