Chocolate Bundt Cake with Licorice Caramel

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Chocolate Bundt Cake with Licorice Caramel

This is such a delicious and rich cake with a licorice caramel sauce (did we already tell you we love licorice?). Serve with lightly whipped heavy cream, vanilla ice cream, figues and raspberries. Or just enjoy it as it is. Yum.

Chocolate Bundt cake:

  • 225 g butter
  • 200 g coffee, newly brewed
  • 40 g cocoa
  • 240 g wheat flour
  • 360 g cane sugar or raw cane sugar
  • 1½ teaspoon baking soda (bikarbonat in Swedish)
  • 2 teaspoons vanilla sugar or vanilla extract
  • 2 eggs
  • 100 g sour cream

For serving:

  • heavy cream
  • vanilla ice cream
  • figues
  • raspberries

Preheat the oven to 175°C/350°F. Grease and flour a Bundt pan that holds at least 2 quarts/2 liters. A heavyweight nonstick Bundt  pan will make the cake nice and glossy. Melt butter, mix in coffee and cocoa, set aside. In a large bowl, combine flour, sugar, baking soda and vanilla. Whisk in the butter, the eggs and the sour cream. Whisk until smooth. Spoon batter into the Bundt pan. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 10 minutes, then invert onto rack to cool completely.

Licorice caramel:

  • 45 g cane sugar
  • ½ tablespoon water
  • 50 g heavy cream
  • 70 g golden syrup
  • 25 g butter, room temperature
  • 1 teaspoon licorice raw granule powder or 2 teaspoons licorice root powder
  • Black food dye

Melt the sugar with the water in a pan until it turns into a caramel. Stir in the cream and the syrup and the licorice. Stir in the butter and boil for a few minutes, until it’s a nice caramel sauce consistensy. Stir in a little black food dye if you wish. Let cool completely. Put the cake on a cake stand and pour the caramel over it.

Yummy Licorice Ice Cream with Sesame Crisps and Mini Meringue

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Licorice Ice Cream with Sesame Crisps and Raspberry Meringue

We love licorice and this ice cream is really yummy. Serve with raspberry or licoroce mini meringues, sesame crisps, licorice syrup and a few fresh raspberries.

Licorice Ice Cream

  • 1 liter/4,2 cups milk
  • 1 vanilla bean
  • 1 tablespoon licorice raw granule powder or 2 tablespoons licorice root powder
  • 4 dl/1,7 cups milk
  • 3 dl/1,3 cups cream
  • 6 egg yolks
  • 2 dl/0,8 cups sugar

Slice the vanilla on the length and scrape out the seeds. Boil milk, cream, vanilla seeds and licorice in a saucepan with a thick bottom, take the saucepan off the stove. Beat the yolks and sugar to a fluffy foam in a bowl. Pour the hot cream milk into the bowl and beat to a smooth paste. Pour the paste back into the saucepan and simmer to 85°C/185°F or until the paste thickens. Keep beating meanwhile. Sift the paste and cool it. Cover the bowl in plastic. For the best result, let it stay in the fridge over the night, to make the ice cream extra creamy. Use an ice cream machine to make the ice cream.

Licorice and Sesame Crisps

30 pieces:

  • 40 g butter
  • 1 1/3 dl/0,5 cups sugar
  • 1 teaspoon licorice raw granule powder or 2 teaspoons licorice root powder
  • 1 dl/0,4 cups sesame seeds
  • A few drops of black food dye if desired

Melt the butter on low heat in a saucepan with thick bottom. And the sugar and raise the temperature a bit, let the sugar melt. Add licorice, dye and sesame seeds. Pour on a silpat or a tray with baking paper. Put a silpat or baking paper over the mass and press to make it thin. Pull away the top silpat or paper and let it cool. Break into pieces.

Mini Raspberry Meringues

1 tray:

  • 30 g egg white
  • 3-4 drops freshly pressed lemon juice
  • 2 tablespoons sugar
  • 3 ½ tablespoons powdered sugar
  • 4-5 tablespoons raspberry purée

Set the oven to 100°C/210°F. Beat the egg whites and the lemon juice to a foam. Beat more slowly and add half of the sugar, beat the sugar into the foam. Add the rest of the sugar and beat faster again for a couple of minutes. Sift the powdered sugar through a sieve or a fine strainer and pour it into the meringue with a spatula. Add the raspberry purée. Fill a disposable piping bag and press out the little meringues on a tray with baking paper. Bake the meringues in the middle of the oven for 15-20 minutes. Keep an eye on them to make sure they don’t turn brown. The meringues works well together with fresh raspberries and cookie crumbles. Put cookie crumbles, meringues and some meringue crumbles on a plate, and serve the ice cream on it with sesame crisps as garnish.

Licorice Syrup

  • 1½ dl/0,6 cups syrup
  • 2 tablespoons water
  • 1 tablespoon licorice raw granule powder or 2 tablespoons licorice root powder
  • 3-4 drops salt licorice aroma or anise drops
  • A few drops of black food dye if desired

Pour the water into a saucepan and let the licorice granule dissolve in it. Pour the syrup into it, and boil it for a few minutes. Add salt licorice and if desired black food dye. Let the syrup cool and pour it into a small bottle.

Yummy-Day-1-Blavarg-1979

Mini Meringues with Licorice Granule

1 tray:

  • 30 g egg white
  • 3-4 drops freshly pressed lemon juice
  • 2 tablespoons sugar
  • 3 tablespoons powdered sugar
  • Licorice raw granule powder or licorice root powder

Set the oven to 100 degrees. Beat the egg whites and the lemon juice to a foam. Beat more slowly and add half of the sugar, beat the sugar into the foam. Add the rest of the sugar and beat faster again for a couple of minutes. Sift the powdered sugar through a sieve or a fine strainer and pour it into the meringue with a spatula. Fill a disposable piping bag and press out the little meringues on a tray with baking paper. Pour some licorice granule on them. Bake the meringues in the middle of the oven for 15-20 minutes. Keep an eye on them to make sure they don’t turn brown.

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