Bounty – Easter Lamb

Ingredients for 1 servings:

• 50 g dark chocolate
• 2 chocolate bars (Bounty), 30 g each
• 100 g butter or margarine, soft
• 1 packet of vanilla sugar
• 100 g sugar
• 2 m.-sized eggs
• 170 g flour
• 1 tsp cocoa powder
• 1 ½ tsp baking powder
• 2 tbsp milk
• 100 g powdered sugar
• 1 tbsp lemon juice
• 40 g desiccated coconut
• Chocolate or brown sugar coloring
• Fat, for the shape
• Breadcrumbs , for the form

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chocolate sponge cake lamb with coconut, for 1 lamb dish of 0.7 l

Melt the chocolate in a double boiler and chop the Bounty into small pieces. Whisk together the fat, vanilla sugar, and sugar until creamy. Beat in the eggs one at a time. Add the melted chocolate. Mix the flour, baking powder, and cocoa powder, and stir in alternately with the milk. Fold in the Bounty pieces. Pour the batter into a greased, breadcrumb-coated 0.7 l lamb dish. Bake the lamb in a preheated oven at 175°C for 35-40 minutes. Remove the lamb from the oven, remove from the dish after about 15 minutes, and let it cool on a wire rack. Mix the powdered sugar and lemon juice to form a glaze. Brush the lamb all over, leaving the face, legs, and ears free. Sprinkle desiccated coconut over the wet glaze. Draw a face with brown sugar paint or chocolate and lemon glaze. Let it dry. Tie a bow around the lamb’s neck and attach a bell, if desired. Wrapped in transparent foil, the lamb is ideal as a small Easter gift.