Dark Chocolate Pandan Lamingtons With Pistachio And Salted Caramel Recipe

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Kinza Haroon from Hyderabad
Ingredients
  1. For the vegan chocolate sponge:
  2. 225g self raising flour
  3. 120g caster sugar
  4. 70g icing sugar
  5. 70g cocoa powder
  6. 50ml sunflower oil
  7. 250 ml water
  8. 2 tsp instant coffee
  9. ½ tsp salt
  10. 1 tsp apple cider vinegar
  11. 1 tsp vanilla extract
  12. 1 tsp baking soda
  13. For the pandan cream cheese filling:
  14. 250g cream cheese
  15. 4 tbsp icing sugar
  16. ½ tsp pandan extract
  17. For the salted caramel and pistachio glass:
  18. 150g caster sugar
  19. 65ml water
  20. Broken pistachios
  21. Coarse sea salt
  22. To cover the lamingtons:
  23. 400g dark cooking chocolate (70% cocoa)
Method
  • 1. For the chocolate sponge, sift together all of the dry ingredients excluding the icing sugar and caster sugar.
  • 2. In a separate bowl, combine all of the wet ingredients, icing sugar and caster sugar. Pour the wet ingredients into the dry and slowly combine until thoroughly mixed. Do not overwork.
  • 3. Pour the cake batter into a greased and lined 6X8inch pan, and bake at 160°C for 35-45 minutes. Don’t open the oven door at all or for at least the first 25 minutes. Allow to cool for 10 minutes before turning out onto a wire rack. Cool thoroughly, trim if necessary and then cut in half.
  • 4. For the salted caramel and pistachio glass, heat the sugar and water in a heavy based saucepan on a low heat. Do not stir the mixture, instead, gently swirl it around from time to time until it is caramelised. Watch it like a hawk because it can quickly burn. If it becomes too dry, add a tsp of boiling water.
  • 5. Grease a steel tray with some oil and pour the caramelised mixture on top. Swirl it around but don’t burn yourself. Quickly scatter over pistachios and a little coarse sea salt. Allow to harden.
  • 6. When the caramel has hardened fully (around 20-30 minutes) gently tap it with a knife to crack it into large pieces.
  • 7. Combine all the ingredients for the pandan cream cheese and spread over one chocolate sponge. Top with the other chocolate sponge.
  • 8. Heat the dark chocolate over a double boiler to gently melt it. Don’t stir too much.
  • 9. Coat the cake in a layer of chocolate. Refrigerate it until the chocolate has hardened. Remove from the fridge and cover in another layer of chocolate, this time doing it neatly.
  • 10. Allow to set. To serve, cut a slice and top with a shard of pistachio and salted caramel glass.
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