Bounty Easter Lamb

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it in a bowl over a warm water bath. Cut Bounty into small pieces. Cut fat into pieces. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one.

2. 2

   Add chocolate. Mix flour, cocoa and baking powder and stir in alternately with the milk. Fold in half the Bounty. Pour the dough into a greased lamb mould (0.7 litres) sprinkled with breadcrumbs. Lightly press the remaining bounty pieces into the dough. Bake the lamb in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the lamb from the oven, remove from the pan after about 15 minutes and let it cool on a cake rack. Sift icing sugar into a bowl. Add lemon juice and mix to a glaze. Brush/spread the lamb quickly with the icing, leaving the face, legs and ears free.

3. 3

   Remove the lamb from the oven, remove from the pan after about 15 minutes and let it cool on a cake rack. Sift icing sugar into a bowl. Add lemon juice and mix to a glaze. Brush/spread the lamb quickly with the icing, leaving the face, legs and ears free. Sprinkle grated coconut on the moist icing. Draw the face with brown sugar colour and lemon icing. Let the lamb dry for about 1/2 hour

Nutrition Facts

KCAL
320 kcal

CARBS
39 g

FATS
16 g

PROTEINS
4 g