Re-Inventing the Lamington 2014 Day Ten: Chocolate Hazelnut Lamingtons

 Perfection.



Before this 2014 lamington shiz all began (not that long before, but more than a few days), I made Nigella's Chocolate Hazelnut Cheesecake.


Shopping for the ingredients made me feel guilty; it's an artery-clogging, sugar-loaded coronary waiting to happen. I didn't let that bother me too much, because I was making it for some boys who were coming over for dinner, and I'm trying to fatten them both up 'cause they're cuter than I am, godammit. In a further, entirely selfless act, I  gave them half of the leftovers. You might say this was uncharacteristiaclly generous, but I would call it sensible. Because my gosh, that cheesecake really is a thighsticker.

Anyway, whilst I was licking the mixer bowl (don't pretend you wouldn't), it hit me that chocolate and hazelnut is one of the great flavour combinations in life. People can bang on about chocolate and chilli, strawberries and balsamic vinegar and mangoes and soy sauce (maybe that last one is just my mum), but let's be real about it: Nutella is popular for a reason.

You can see where the thought process went.

These are not Nutella Lamingtons. Nutella will never work as a lamington glue (or rather, coating). It's too thick, too sticky. I did think, more than briefly, about sandwiching these with some Nutella à la Clotted Cream Lamingtons (sinful), but I couldn't because, uh, I'd actually eaten all of the Nutella.

I'm sorry. Don't look at me.

Anyway, you might say that I saved the best for last. I'm refusing to pick. My lamingtons are my babies, and this ain't 'Sophie's Choice.'

You still have time to Re-Invent the Lamington to try and win either the bundt pan or Iittala plate. The last date for entries is 28 February. I have had some great lamington submissions so far, but don't let the competition being fierce put you off. Be creative; this is just some fun.

Thanks for following along. Be sure to check back for the round up and winner!

Chocolate and Hazelnut Lamingtons

You will need:

1 x batch Coconut and Vanilla Bean Chiffon Cake

300g milk chocolate (or plain if you prefer)
250g hazelnuts

1. To make slicing the cake into lamingtons easier, I wrap it in cling film and freeze overnight. Cut the frozen cake into eight rectangles.These are big lamingtons!
2. Toast the nuts in a dry frying pan. This just means pushing them round in an oiless pan until they smell fragrant. Don't let them burn! Once cool, chop them finely. Set the chopped nuts aside in a dish.
3. Melt the chocolate either over warm water or in the microwave.
4. Dip the chunks of cake (I said they were big!) into the chocolate and coat well. Then turn and roll them in the chopped nuts. Set them aside to set firm and devour them with a cup of tea and joy in your heart.