Dark Chocolate Pandan Lamingtons with Pistachio and Salted Caramel
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For the vegan chocolate sponge:
225g self raising flour
120g caster sugar
70g icing sugar
70g cocoa powder
50ml sunflower oil
250 ml water
2 tsp instant coffee
½ tsp salt
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp baking soda
For the pandan cream cheese filling:
250g cream cheese
4 tbsp icing sugar
½ tsp pandan extract
For the salted caramel and pistachio glass:
150g caster sugar
65ml water
Broken pistachios
Coarse sea salt
To cover the lamingtons:
400g dark cooking chocolate (70% cocoa)
How to make Dark Chocolate Pandan Lamingtons with Pistachio and Salted Caramel
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.