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 the chocolate in a double boiler, cut the bounty into small pieces. Mix the fat, vanilla sugar and sugar until creamy. Stir in eggs one at a time. Add melted chocolate. Mix the flour, baking powder and cocoa, stir in alternately with the milk. Fold in bounty pieces.
2. Pour the dough into a greased lamb dish (0.7 l) sprinkled with breadcrumbs. Bake the lamb in the preheated oven at 175 ° C for 35-40 minutes. Take the lamb out of the oven, remove it from the tin after approx. 15 minutes and leave to cool on a wire rack.
3. Mix powdered sugar with lemon juice to a glaze. Brush the lamb quickly all over, leaving the face, legs and ears free. Sprinkle desiccated coconut on top of the damp topping. Draw the face with brown sugar paint or chocolate and lemon icing. Let dry.
4. Tie a bow around the neck of the lamb, possibly attach a bell to it.
5. Wrapped in transparent foil, the lamb is ideal as a small souvenir for Easter.