food, Recipes

Chocolate Ouzo Mud Pies

Sean Calitz

ingredients

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

method

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. SERVES 8 Pick up a copy of our March 2016 issue to find other recipes that harness the flavour profile of liquorice.