For the sauce
125g liquorice toffee
¼ cup cream
2T ouzo (the aperitif that lends the liquorice flavour)
½t freshly ground black pepper
For the cakes
1¾ cups caster sugar
1¼ cups milk
250g butter, coarsely chopped
1t vanilla paste
240g 70% dark chocolate, finely chopped
2½ cups plain flour
½ cup cocoa
½t baking powder
2 large eggs
Preheat your oven to 160°C.
Melt the liquorice toffee and cream together, stirring occasionally until the toffee has dissolved fully. Add the ouzo and black pepper to taste and set aside.
To make the cakes, combine the sugar, milk, butter, vanilla paste and chocolate in a bowl and stir occasionally over a double boiler until you achieve a smooth consistency. Cool to room temperature. Sieve the flour, cocoa and baking powder over the mixture, whisk to combine, then whisk in the eggs.
Line the bases of eight dariole moulds with baking paper, then butter and flour the sides. Pour in the batter, leaving one centimetre below the top, and bake for 20 to 25 minutes.
Let the cakes cool in their moulds, then run a small knife around each and turn it out. Dust with cocoa and serve with the warm ouzo sauce.
Pick up a copy of our March 2016 issue to find other recipes that harness the flavour profile of liquorice.