INGREDIENTS: 220g block Caramello chocolate 1 1/3 cups self-raising flour 1/4 cup cocoa powder
1 cup caster sugar 125g butter, melted 1 cup milk 1/2 cup brown sugar 1 3/4 cups boiling water Frozen raspberries, thawed, icing sugar Mixture
Vanilla ice-cream, to serve INSTRUCTIONS: Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 19cm x 30cm (base) lamington pan. Place chocolate block in freezer for 20 minutes. Sift flour and 2 tablespoons cocoa into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares. Press into flour mixture. Using a spatula, smooth mixture over the top. Place on a baking tray. Sprinkle brown sugar over mixture. Sift over remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture. Bake for 35 to 40 minutes or until top is just set. Stand for 5 minutes. Top with raspberries and icing sugar. Serve with ice-cream. (Source: Australia's Super Food Ideas July 2010)
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