The lamington is an Australian classic – and here, I’ve added a more chocolaty twist. These are so moist and delicious it is difficult to resist going back for seconds.
Flourless chocolate sponge
Preheat the oven to 165C (320F). Grease the inside of a 16 cm (61/4 inch) square cake tin with oil spray before lining the base and sides with baking paper. Using an electric mixer with a whisk attachment, beat the egg yolks and half the sugar on high speed until pale. In a separate clean bowl, whisk the egg whites and cream of tartar on medium-high speed until medium peaks form. Gradually add the remaining caster sugar.
Continue mixing for 1 minute, then remove the whisk attachment.
Sift the cocoa powder and cornflour together. Melt the dark chocolate in a double boiler or in a plastic bowl in the microwave. Fold the sifted ingredients and melted chocolate through the whipped egg yolk mixture with a spatula, then gently fold this mixture into the whisked egg whites. Pour the finished sponge mixture into the prepared tin and bake for 30-35 minutes.
The sponge is ready when you gently press the centre of the cake and it bounces back. Remove from the oven and cool at room temperature before wrapping in plastic wrap and placing in the freezer. (At this stage the sponge can be stored in the freezer for a few weeks prior to using. Ensure that it is well wrapped before freezing.)
Put the raspberries, sugar and glucose in a saucepan over medium heat and bring to the boil, stirring. Continue to heat until it reaches a temperature of 103C (217F), or test until you achieve a soft jam consistency. (Placing a small amount on a chilled plate will give you an idea of what the consistency will be like once set.) Remove the jam from the heat, transfer it to a bowl and cover with plastic wrap directly touching the surface of the jam.
Chocolate soaking syrup
Put the sugar, 240 ml (8 fl oz) water, the cocoa powder and raspberry jam in a saucepan over medium heat and stir until the sugar is dissolved. Mix together with a whisk or a hand-held blender until combined. Set aside to cool. (The chocolate soaking syrup can be made up to 4 days in advance and stored in the refrigerator or freezer.)
Put the desiccated coconut and cocoa powder in a bowl and rub them together by hand to combine.
Remove the sponge from the freezer and trim the top with a serrated knife to get a flat surface. While still frozen, cut the sponge into nine equal portions.
Using the handle of a teaspoon, create a hole in the centre of each sponge by removing a small amount of sponge but not going through to the base. Either using a spoon or a piping (icing) bag with a small plain nozzle, place the prepared jam into the hole, filling it to the top.
Dip each filled sponge individually into the prepared chocolate soaking syrup by hand to cover all sides. Transfer immediately to the bowl of coconut coating, and cover all sides of the lamingtons. These lamingtons are best stored at room temperature in an airtight container for up to 2 days.