It’s not always easy being a foodblogger in this family! Every time I ask my family what kind of sweets to make or cake to bake, they yell: Something with chocolate! or something with liquorice! or something with chocolate AND liquorice! I try to explain to them that variety is a good thing and that it can be a problem to post 1000 recipes with chocolate and liqurice. But they don’t seem to care.
Liquorice is a big deal in Denmark, I might add. In Scandinavia, we love salty liquorice and we have fun getting tourists to taste it and see their faces cringe. Bad Scandinavian humor, I guess. If you’re no fan of liquorice or if you can’t buy it in your country, leave it out or try some of the other options I suggest in the end of this post.
So I really wanted to make an apple cake but the family wanted brownie and they won. It turned out really nice, though!
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SERVES 12 PERSONS
- 300g of dark chocolate
- 200 of butter
- 4 eggs
- 1,5 dl Almond Flour
- 10 drops of Aniseed Essential Oil
- liquorice powder to sprinkle on top
2. Melt chocolate over a double boiler together with butter.
3. Pour the chocolate-butter-mix in a large bowl, add the remaining ingredients and whisk well using your electric beater.
4. Pour the batter into a baking dish covered with baking paper. I find that much easier than to grease the baking dish. Bake the cake in the oven for about 25-30 minutes.
5. Take the cake out and let it cool down for a couple of hours in the fridge before serving.
6. Sprinkle liquorice powder on top before serving
A FEW EXTRA WORDS…
This cake is not as sweet as your regular brownie. If you want a sweeter cake, feel free to add your choice of sugar/sweetener to the batter.
If you’re not as fascinated by liquorice as my family, substitute the anis-seed oil with zest from one organic orange (and maybe add a handful of cacao nibs for crunch). You can also add essential Peppermint Oil for an After Eight version.