Re-Inventing the Lamington 2011 Day Nine: Peppermint Chocolate Lamingtons

I did look in the garden for some fresh mint to garnish these.
But then I remembered that it was January.

(In which Mr. P changes all the plans.)

I have said on this blog numerous times that I am prone to doing things on a whim. Today will be further evidence of that. Not this lamington specifically, but what I have to say before we deal with it and all its pepperminty, chocolate goodness.

Tomorrow is supposed to be the deadline for Re-Inventing the Lamington 2011 entries. It occurred to me just the other day that I could extend the deadline to the end of the month, since I am going to be quite busy over the next few days anyway and last year doing the lamington round-up post took me an age (I had a cold and therefore a bad temperament). So I'll be accepting entries all the way up until January 31. People will get an extra weekend to bake, and I can relax a little and not feel so rushed.

Also, tomorrow's lamington is going to be changed. I had an idea about how I could better it, so you might not get an early morning post as per usual, because I may need to wait for some afternoon light for the photos.

How's that for on a whim?



Now: today, I am back doing it for the vegans (except for the sprinkles - I just couldn't face making chocolate shavings). These were originally going to be Vegan Devil's Food Cake Lamingtons, but I can never resist an extract. (Acting on a whim again).

The chocolate cake is the same as for the Chocolate Maple and Brazil Nut Lamingtons of last week, and is every bit as delicious as it was then. But since coconut and mint don't seem to me to be the sort of flavours that would get on very well, I had to recruit the chocolate vermicelli to do my bidding. They aren't vegan; I have let you down. But they are delicious and remind me of being a kid and the excitement of being able to put them on our ice-cream after tea, so I make no apologies for their appearance today. Nothing is to stop a real vegan from changing them for fancy-pants homemade chocolate shavings.

I'll see you on Australia Day (it's tomorrow!) for the final lamington of my 2011 hit parade.

Peppermint Chocolate Lamingtons

You will need:

1 vegan chocolate cake - recipe here
400g plain chocolate
1 tbsp vegetable oil (or butter, if you aren't vegan)
2 tbsp golden syrup
1 tsp peppermint extract
chocolate sprinkles or coconut

1. Start by cutting your cake into cubes. This is easier if the cake is chilled or frozen, but still possible at room temperature. You just might end up with ramshackle lamingtons like mine.
2. Next, melt the chocolate, oil and syrup together. Add the extract and allow to cool slightly.
3. Put the sprinkles into a shallow dish. Now using a couple of forks, quickly dip the cakes into the chocolate coating and then roll them in the sprinkles. Allow to set on a wire rack for an hour or two before serving.
   

Re-Invent the Lamington Yourself!