Bounty – Easter Lamb

Summary

Ingredients

• 50 g dark chocolate
• 2 chocolate bars (bounty), each 30 g
• 100 g butter or mararine, soft
• 1 packet vanilla sugar
• 100 g suar
• 2 medium egg (s)
• 170 g flour
• 1 teaspoon cocoa powder
• 1 ½ teaspoon baking powder
• 2 Table spoons milk
• 100 g powdered suar
• 1 tablespoon lemon juice
• 40 g desiccated coconut
• Chocolate, or brown sugar color
• Fat, for the shape
• Breadcrumbs, for the mold

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Instructions

1. Melt 50 g dark chocolate in a double boiler over medium heat. Cut 2 bounty bars (30 g each) into small pieces and set aside.
2. In a large bowl, beat 100 g soft butter with 1 packet vanilla sugar and 100 g sugar until creamy, about 2 minutes.
3. Add 2 medium eggs one at a time to the butter mixture, stirring well after each addition.
4. Stir the melted chocolate into the egg mixture until fully combined.
5. In a separate bowl, combine 170 g flour, 1 teaspoon cocoa powder, and 1 ½ teaspoon baking powder.
6. Add the flour mixture to the chocolate mixture in alternating batches with 2 tablespoons milk, stirring until just combined.
7. Gently fold the bounty pieces into the batter.
8. Preheat oven to 175 °C (347 °F).
9. Grease a 0.7 litre lamb-shaped mold with fat and sprinkle breadcrumbs inside. Pour batter into mold.
10. Bake for 35-40 minutes until a skewer inserted in the thickest part comes out clean.
11. Remove from oven and let cool in the mold for about 15 minutes, then turn out onto a wire rack to cool completely.
12. Mix 100 g powdered sugar with 1 tablespoon lemon juice until smooth to create a glaze.
13. Brush the glaze over the lamb, leaving the face, legs, and ears uncovered.
14. While the glaze is still wet, sprinkle 40 g desiccated coconut over the glazed areas.
15. Draw the face and details on the lamb using chocolate or brown sugar coloring, then let dry completely.
16. Tie a decorative bow around the lamb's neck, and optionally attach a small bell.
17. Wrap the finished lamb in transparent foil as an Easter gift.