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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Chocolate Lamingtons

    by [Archana Potdar] · This post may contain affiliate links · Leave a Comment

    Chocolate Lamingtons

    Lamingtons like I said yesterday was our July Challenge for the Eggless Baking Group.
    A group started by Gayatri where we try and convert bakes with eggs to egg less.
      I posted the Lemon Curd Lamingtons.   check these Chocolate Lamingtons out.

    For
    the sponge cake:

    I tblsp flax seed powder
    ¼ cup warm
    water
    1 tsp
    baking powder
    1tsp soda bi carb
    ⅓ cup of
    sour curd beaten (optional)
    ¾ cup
    (150 g) sugar
     1 teaspoon vanilla extract
    1 ⅓ cup (175 g) cake flour*
    2 ½ ounces (70 g) melted  salted butter, at room temperature


    For the chocolate icing:

    6 ounces
    (170 g)  semisweet
    chocolate, chopped
    1 ½ ounces (40 g) unsalted butter
    ¾ cup (180 ml) milk 
    2 cups (220 g) powdered sugar
    2 tablespoons unsweetened cocoa powder  
    2
    tablespoons boiling water
    3 cup (200 g) unsweetened shredded coconut

     Method: 

    1.  To make the sponge
    cake, oil a rectangular cake pan and line the bottom with butter paper. Preheat
    the oven to 350ºF (180ºC).
    2.   Sift the cake flour with the baking soda
    and baking powder. Add the flax seed powder with the ¼ cup of water and keep
    aside.
    3.   Beat the butter and sugar till
    light and fluffy.
    4.  Add the flax seed mixture and mix well.
    Add the vanilla extract.
    5.  Fold the cake flour till well
    incorporated.
    6.  Since my cake batter was too thick I
    added the sour curd.
    7.    Scrape the batter into the
    prepared pan and bake for 30 minutes, or until the cake begins to pull away
    from the sides of the pan.
    8.   Remove from oven and let cool
    completely.
    9.   When cool, unmould the sponge cake onto a cutting board and remove the
    parchment paper.
    10.                  Trim the ends and cut the cake in half
    horizontally.
      

    To make the
    chocolate icing & assemble

    1.   Melt the chocolate the chocolate,
    butter, and milk in a heatproof bowl in the microwave when smooth. Took me
    about 2.41 minutes but I did it in stages of 1 minutes.
    2.  Then whisk in the powdered sugar and
    cocoa powder.
    3.    Spread a   ½ cup   of the chocolate icing over
    one layer of the sponge cake cover with the other half this will sandwich the
    two together with chocolate icing in the middle.
    4.   Cut the cakes into  squares
    (I got 9).
    5.  Whisk two tablespoons of boiling water
    into the icing.
    6.   Put the coconut into a shallow
    baking dish or bowl.
    7.   Dip the Lamington in the chocolate rolling around till the
    cake is covered with the chocolate icing.  Wipe the off any excess on the side of the bowl.
    8.   Place the Lamingtons in the vessel of coconut, tossing them
    around gently to get them coated on all sides.
    9.  Once iced I transferred the cake to the
    fridge to firm the icing a bit.
    I make only
    2 cakes cubes as Lamingtons for my family kept on giving me ‘the looks’. I am
    very sorry they did not try this lovely cake. My colleagues however loved this
    cake.
    As for the
    rest of the cake it was eaten as chocolate cake which was a bit sweet for out
    taste but still very very tasty.  Here is the picture immediately after I removed them from the dip.
    Notes: The chocolate dip is for 16 pieces of chocolate sine I got only nine squares in my cake the leftover chocolate found its way into Kid no.2's milk and she quite happily feasted on the chocolate when I was not around!!
    These Lamingtons go to Vardhini's Bake Fest at The Pumpkin Farm  

    Photobucket

    .

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    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

      Your comments, feedback are something I look forward to. So do comment and share with family and friends.

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    2. And you made them :)) like the idea of adding flax seeds .. quite interesting!

      Reply

    3. Simply WOW. Lemingtons look awesome.
      Deepa

      Reply

    4. Lamingtons looks delicious....

      Reply

    5. yummy tempting

      Reply

    6. Yummy Loved it :)will bake it for sure 🙂

      Reply

    7. Perfectly made... Delicious.. Love anything without egg... Will try soon...

      Event: Dish name starts with N

      Reply

    9. Hi Archana, they look so good, I loved the gooey icing..

      Reply

    10. Looks so delicious. Very happy you tried both the versions...

      Reply

    11. These look absolutely delicious! 🙂

      Reply

    12. Fantastically made, looks very delicious

      Reply

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