Every so often I see or read something and think that it will be worth trying.
I'm thinking this is one of those recipes...
So it's being put on this blog in order that I can find it easily.
Thanks to Cuisine magazine, Issue 206, July 2021 page 118
I'll be back to update once I've had a chance to give it a go.
I still haven't got a conclusion on the correct way to spell licorice/liquorice
Chocolate and Licorice Cake
This makes 1 cake that can serve 4 to 6 people
150g caster sugar
130g plain flour
40g brown sugar
7g baking powder
3g baking soda
1g salt
1g powdered star anise
100ml molasses
100ml vegetable oil
100ml orange juice
90ml licorice water
1 egg
1 egg yolk
Preheat oven to 175 degrees Celsius
In a bowl, sift the dry ingredients.
In another bowl, whisk the wet ingredients and eggs.
Pour this into the dry ingredients bowl
and mix gently with the whisk until smooth.
Pour this batter into a lined 24x15cm cake tin.
Bake for 45 minutes or until an inserted skewer comes out clean.
Cool cake in the tin before turning it out.
Trim the top of the cake with a serrated knife to make it flat.
Place cake on a cake rack set over a tray.
Warm the ganache gently in a saucepan stirring constantly.
Pour over the cake to cover the entire surface.
Place in the fridge to set.
Once set, trim away the edges to make it squared up
so the delineation between cake and ganache can be seen.
Garnish with macerated fennel and fronds, if desired.
Licorice Water
1 bag hard aniseed candy
500ml water
Bring candy and water to a gentle simmer over low heat.
Stir occasionally until candy is completely melted.
Set aside in the fridge.
Chocolate Licorice Ganache
260g soft organic licorice
400ml water
100g 70% dark chocolate (broken into pieces)
Finely chop the licorice and combine with water
in a saucepan over a low heat on the stove.
Stir often until nearly melted.
Pour into a blender and blitz until smooth.
While the mixture is still hot, add the chocolate
and mix until the ganache forms.
pour into a container and set aside.
Garnish (optional)
80g sugar
80ml water
30ml white vermouth
half fennel bulb
fennel fronds
Combine sugar and water in a small saucepan.
Heat until sugar is dissolved.
Take it off the heat to cool.
When cool, add the vermouth.
Peel the outside of the fennel bulb.
Shave it thinly with a mandolin.
Macerate the fennel in the vermouth syrup
and keep it in the fridge to serve cold.
Garnish with fennel fronds.
So, there you have it - and me for future reference.
