Dark Chocolate Chaga Lamingtons

Lamingtons. A true Aussie staple along with the beloved ANZAC cookie, pavlova, fresh seafood, maybe a little Kangaroo in there and of course, beer. No familiar with what a Lamington is? They are made of fluffy, light sponge interior with a decadent layer of chocolate that’s been coated in finely shredded coconut. A true mix of irresistible sweetness with summer time flavours. In this recipe, I am giving my country’s beloved staple a little modern, healthier turn, with two components you will for sure fall in love with (if you haven’t already). Don’t take my word for it, you have to let your own taste buds decide. Whip up a batch of your own and a single bite will determine your true fake - love or love?

My background (if you’re interested)

Ok. A little about me because i’m sure many of you haven’t read my “about” section of this website. If you have, give yourself a pat on the back, you care! Regardless, i’ll probably explain in a little more detail.

I was born in 1994 - I am 26 years old, just saving you doing the math. I am originally from Australia (born in Adelaide and grew up in Sydney) but now based in Berlin. I moved to Berlin when I was 21 years old and have been living here for just over 5 years now. I have a BA in sociology from Sydney University as well as a FBI (fashion business institute) diploma in Fashion and Business.

Living away from home (loved ones and cultural staples) - and not just an hours flight away but 32 + hours with 2-3 flights away - is one of the most difficult parts of living over seas. To travel home is expensive and time consuming which means it can only be done once a year. To make these lamingtons means I smell and taste Australia all in one. Lamingtons bring me back to Australia and relaease that homesickness that forever is building. Ok, I can’t see and be with my family through the powers of lamingtons but they do trigger many other Australia senses, which exactly what’s needed for a short term fix.

So, although you may not all be an Australian, I thought I may give you an insight into a true Aussie tradition and share with you the history, mystery and finger-licking obsession that us Australia’s call an edible form of home.

History of Lamingtons

In my eyes, lamingtons appear around 26th of January which is Australia Day. From doing further research there is actually something that exists called Lamington Day which was founded in 2006. This is no where near Aussie day, in fact it is July 21st. This day was founded after the chef to the eighteen govenor had a number of unexpected mouths to feed and created this cake to do just so. The cake was featured in Queensland Country Life newspaper in the early 1900s and became a Aussie wide success ever since.

In today’s society, the Lamington cake does seem to show on the bakery shelves, year round because it’s success is that addictive. Not only for Australia people, may I add. Tourists flock to find a Lamington as if it was it’s own tourist attraction or landmark. Take it from me, if you haven’t already heard of this fluffy Aussie staple then i’m letting you in on a real secret here.

People have started to get real creative with the Lamington form as you may often find layers of cream or jam or both inside. The traditional style, as which was made by the Governors chef, is a sponge cube dipped in chocolate and coated in desiccated coconut. Which Lamington style would you dive into?

None Existent Health Benefits… Think Again

I will not argue with you, the traditional Aussie Lamington contains only one benefit, pure sweet joy. It isn’t effective in loosing weight, adding any of your daily vitamins and minerals or even nutrients in fruits/veggies. It’s all about sugary pleasure with a pinch of culture and heritage. I say, at least you’re experiencing a small part of the Australia history while gobbling down these fluffy, spongey babies.

I’ve got a new take on this Aussie classic that comes at things from a slightly more health positive perspective. This Lamington is build with dark chocolate - which many of you may know has been shown to be actually beneficially to the human body compared with milk or white chocolate - and Chaga Life liquid made from pure, brewed chaga mushrooms.

Let’s break it down so you can better understand why these two elements - dark chocolate and Chaga Liquid - are beneficial to the body.

Let’s start with dark chocolate - and no milk chocolate is NOT dark chocolate nor is white chocolate, dark chocolate. Dark chocolate is considered 70% + cacao.

Dark chocolate is much lower in fat, high in antioxidants, loaded with minerals and contains a higher amount of soluble fibre. This is different to white chocolate, for example, that is high in fat, calories, sodium and sugar. It has absolutely zero dietary fibre and little protein.

In 100 grams of dark chocolate with a minimum of 70% plus cacao, it contains;

• 11 grams of dietary fibre

• 67% of the RDI for iron

• 58% of the RDI for magnesium

• 89% of the RDI for copper

• 98% of the RDI for manganese

• 7.87 grams protein

• It also has plenty of potassium, phosphorus, zinc and selenium

As for Chaga Life which I have discussed many time before - take a look here. Below is a quick overview however;

• Zinc

• B-complex vitamins

• Vitamin D

• Fibre

• Calcium

• Magnesium

• Iron

• Copper

• Amino acids

• Potassium

• Selenium

• Cesium

• Rubidium

• Manganese

It lowers cholesterol, blood sugar and and blood pressure as well as being able to fight immflamuation, supports the immune system by regulating the production of cytokines (important for the communication between cells) and has even shown the ability to slow the growth of some cancer cells - source.

If you’re feeling inspired to cook all things Chaga Life, you can also try out my Strawberry, Bailey’s and Chaga Life Popsicles, Chaga Lasagne Soup, Sour Cream Bundt Cake with Chaga Butter Glaze, Crispy Cauliflower Wings with Garlic Chaga Dipping Sauce, Chaga Chutney Toasty.

And that’s why I refer to these lamingtons as having a little something extra for you. Comfort - Tick. History - Tick. Health benefits - Tick. How could you say no now.. especially when you can make them right in the comfort of your own home, without a long flight to Australia. I mean it’s already near impossible to travel there anyway due to the corona restrictions, so what better way to have a nice warm holiday (they are going into summer) than through edible form.

Anyway, Cecile out. Hope you enjoy these as much as I enjoyed making and sharing them. I love to develop recipes that have a story behind them and especially when they add to your daily nutritional needs (even in sweet form).

xx

Dark Chocolate Chaga Lamingtons 

Ingredients 

For the Cake

• 3 cups all purpose flour

• 2 cups caster sugar

• 3 tsp baking powder

• 1 cup cornflour (cornstarch)

• 2 tsp salt 

• 3 eggs, room temperature 

• 220 grams butter, room temperature  

• 2 tsp vanilla extract

• 2 cups whole milk, room temperature 

For the Chaga Simple Syrup

• 1 cup Chaga Life

• 1 cups white sugar

• 3 tbsp water

For the Chocolate Chaga Coating

• 5 tbsp Chaga Simple Syrup

• 200 grams dark cooking chocolate (70% coco)

• 100 grams milk cooking chocolate

• 500 grams icing sugar, sifted

• 2 tbsp whole milk

• 2 tbsp butter

Make them Lamingtons

• 500 grams dedicated coconut

Method

Create the Chaga Syrup

In a medium pan, place all the ingredients (under Chaga Simple Syrup) on high heat. Bring to a boil, reduce the heat and cook for 5-7 minutes or until thick and halved in size. Place in jar when hot but leave to cool without the lid on.

This can be made days before and can be used in coffees, other cakes, cocktails or to roasts 

Make the Cake

Preheat the oven to 180 degrees Celsius. Line the bottom of a 40x24x6 baking tin with parchment paper and the edges with butter the flour.

For this recipe it is very important to have the eggs, butter and milk all at room temperature. If they are cold, this will cause the batter to curdle and can impact the rise or mean a delation when removed from the oven (even when cooked).

In an electric mixer, fitted with a paddle attachment, cream the butter and sugar together - this normally takes 6-8 minutes on medium/high heat. Add the vanilla along with one egg, beat for 30 seconds on low then add the other two eggs until combined.

Sift the flour, baking powder, salt and cornflour in a bowl. Now add the flour mix alternating with the milk, beginning with the flour. Normally this takes 4-5 times. You should end with a thick pale batter but a decent amount.

Tip the batter into the lined pan and bake for 30-40 minutes or until a cake tester comes out clean. Remove from the oven and leave too cool in the tin for 5 minutes before tipping out onto a cooling rack. Leave the top side down so it flatters before you dip in the chocolate chaga coating.

For the Coating 

In a medium bowl, heat the butter with the chocolate for about 5-6 minutes in the microwave (two intervals). If you prefer, heat the butter and chocolate on a bain-marie (a bowl over a pan of simmering water). 

Remove from the heat (stove or microwave) once the butter and chocolate is a glossy thick mixture. Add the icing sugar, chaga syrup and milk, carefully mixing to avoid the milk splattering. Stir until combined. 

Place the coconut on a plate (normally 1/4 at a time).

To Assemble

Cut the sponge into 5 centimetre cubes. Using two forks, coat a single cube in the chocolate mix then placing and covering in coconut. Leave to set on a plate. Repeat with remaining cubes. You can refrigerate to help the chocolate set but often they will start disappearing before this.