- 75 g dark chocolate
- 75 g soft butter
- 75 g sugar
- 1 pck. vanilla sugar
- 2 eggs
- 100 g Küchenmeister Wheat Flour T405
- 25 g Küchenmeister Cornstarch
- 1 tsp. baking powder
- Pinch of salt
- 2 tbsp. milk
- 100 g powdered sugar
- 2-3 tbsp. lemon juice
- ca. 50g shredded coconut
Preheat the oven (electric 175°C / circulated air 155°C). Grease and lightly flour a lamb baking form.
Chop the chocolate before melting it in a double boiler and allowing to cool slightly. Cream together the butter and the sugars. Add the eggs one after another, mixing well with each addition. Now stir in the melted chocolate.
Combine together the flour, cornstarch, baking powder and salt. Add the flour mixture alternating with the milk to the cake batter, and stir until well combined. Pour the cake batter into the lamb and bake for ca. 35 minutes. Remove the lamb out of the oven, and allow to cool for 10 minutes in the form. Carefully remove the cake from the form and allow to cool on a wire rack.
Sieve the powdered sugar and mix with the lemon juice until smooth. Spread the icing onto one side of the lamb, leaving the face and ears free. Sprinkle coconut onto the icing, and allow to dry. Ice and decorate the other side of the lamb when the first side is dry. Using the icing create a cute lamb face.