Celebrated annually, Australia Day is the anniversary of the arrival of the first fleet on the shores of New South Whales in 1788. These days, the day is marked by a public holiday filled with community celebrations, historic reflections and citizenship ceremonies across the nation.
As I plan to spend the rest of the day with friends by the river, I thought what better way to celebrate than whip up a traditional Aussie treat!
Delectable sponge squares coated in a generous layer of chocolate and dusted with shredded coconut.
I have decided to use a genoise sponge; a delicate Italian sponge with the only raising agent being whipped eggs.
Preheat the oven to 190degrees Celsius.
Whisk together 8 eggs and 250g of caster sugar in a heatproof bowl over a saucepan of simmering water for 5-10mins. You want to keep whisking until pale and frothy, and reaches roughly 40C.
Remove from heat and transfer the mixture to a stand mixer and continue whisking for 10 mins until the mixture has tripled in volume.
Carefully folding in 250g of sifted plain flour. Just before you add in the last batch, fold in 30g of melted butter.
Divide the mix into two 20cm square tins and bake in the middle of your oven for roughly 20mins (or until a skewer comes out clean).
Remove from oven and let cool in the tin for 10 mins, before removing onto a wire rack and allowing to cool completely.
Slowly melt 600g dark chocolate with 300ml of think cream, in a heatproof bowl over a saucepan of simmering water. Once melted remove from heat and set aside.
Scatter shredded coconut in a separate tray. Cut each sponge into 4 to 5cm squares. Dip each square in the melted chocolate, cover completely and allow the excess to drip off. Roll each square in the coconut and place on a wire rack (sitting over a tray).
Stand for at least an hour until the chocolate sets.
250g Casta Sugar
250g Plain Flour
30g Butter (melted)
600g Dark Chocolate
300ml Thick Cream
300g Shredded Coconut