Michelin-Star Gluten-Free Australian Lamington Tower with Rich Chocolate Sauce
Discover this mouthwatering Michelin-star gluten-free Australian Lamington Tower recipe, complete with rich chocolate sauce and toasted coconut flakes. Perfect for a sensory dining experience and an elegant dessert presentation, this advanced recipe will surely impress your guests!
Allergens
Dairy, Eggs (in gluten-free sponge cake)
Ingredients
- 1. 6 large gluten
- free sponge cakes 2. 4 cups gluten
- free dessert coconut flakes 3. 2 cups premium dark chocolate (70%), finely chopped 4. 1 cup heavy cream 5. 4 tbsp unsalted butter 6. 1 tsp vanilla extract, pure 7. 1/2 tsp sea salt flakes 8. 1 cup powdered sugar 9. 1/3 cup raspberry coulis (optional)
Instructions
- Prepare the Lamington tower by cutting the sponge cakes into equal sized cubes and stacking them vertically on a serving plate, creating a tower structure.
- Toast the coconut flakes in a dry pan over medium heat until golden brown. Allow to cool.
- In a double boiler or microwave, gently melt the dark chocolate with heavy cream, butter, and vanilla extract. Stir until smooth and glossy.
- Prepare the chocolate sauce by whisking the melted chocolate mixture with sea salt flakes until well combined. Set aside to cool slightly.
- In a separate bowl, mix powdered sugar with a small amount of water to create a thin icing. Brush onto each sponge cake layer, then roll in the toasted coconut flakes.
- Drizzle the chocolate sauce generously over the entire Lamington tower. If desired, add raspberry coulis at the base for an added fruity touch.
- Allow the chocolate sauce to set before serving, and enjoy your gluten free Australian dessert masterpiece!
Chef’s Insight
1. To enhance the aroma, add a pinch of ground cinnamon or nutmeg to the toasted coconut flakes.
Notes
1. For a visually striking presentation, serve the Lamington tower on a wooden board or slate platter.