Licorice sticky cake - Kladdkáka med lakrits

LICORICE STICKY CAKE
Kladdkaka med lakrits

This  is a cake for the licorice lover – not me, in other words! But those who do like licorice say that this cake is lovely. It's sticky, with chocolate and licorice baked in a roasting pan.

1 cake, approx 15 pieces

7 oz dark chocolate

7 oz butter or margarine
4 eggs
1 ¼ cups Demerara sugar
3 rounded tablespoons cocoa
1 teaspoon vanilla sugar
1 tablespoon licorice powder
¾ cup flour

Licorice glaze:
1/3 cup  heavy cream
3 tablespoons glucose syrup
1 tablespoon cocoa
2 teaspoons licorice powder
a few drops black coloring if desired

Decoration:

2 teaspoons salt flakes

Heat the oven to 350F. Line a small roasting pan, approx 8 x 12 inches, with baking paper.

Break the chocolate in smaller pieces and melt it together with the fat in a saucepan on low heat. Stir until everything has melted to a smooth mixture. Remove from heat.

Add eggs and sugar to the chocolate mixture and stir well. Sift in the dry ingredients and stir again until smooth. Spread it out in the pan and bake in the lower part of the oven for about 20 minutes. The cake can very well be a little sticky in the middle when it comes out. Allow to cool in the pan.

Licorice glaze: Measure cream, glucose syrup, cocoa and licorice powder in a saucepan. Heat while stirring, then let boil for 3 to 4 minutes (no lid on) or until the temperature is 212F. If you wish, colour the glaze with a few drops of black colouring.

Spread the glaze in an even layer over the surface of the cake and sprinkle with the salt flakes. Store cold until set, then cut the cake in squares.

Enjoy!

Bella