Liquorice chocolate cake with red fruit jelly

Name: Liquorice chocolate cake with red fruit jelly
Cook time: 45 min
Total time: 45 min
Yield: 36
Ingredients: 8 Licorice sweets (e.g. Jahnke Salmiak Salt Licorice); 400 g Fine dark chocolate (70 %); 400 g Butter; 8 Eggs (size M); 200 g Sugar; 100 g Flour; 250 g Whipped cream; 1 package Vanillin sugar; 500 g red fruit pudding; 2 TABLESPOONS Licorice syrup (e.g. Lakrids by Johan Bülow); 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 36

8 Licorice sweets (e.g. Jahnke Salmiak Salt Licorice)
400 g Fine dark chocolate (70 %)
400 g Butter
8 Eggs (size M)
200 g Sugar
100 g Flour
250 g Whipped cream
1 package Vanillin sugar
500 g red fruit pudding
2 TABLESPOONS Licorice syrup (e.g. Lakrids by Johan Bülow)
7-10 Tbsp Grease

Directions

1
Shred sweets in the universal shredder. Chop chocolate. Cut butter into cubes. Melt butter with chocolate over a warm water bath. Beat eggs and sugar with the whisk of the hand mixer until frothy.
2
Stir in the chocolate mixture. Stir in flour and liquorice briefly. Fill the dough into a greased, square springform pan (24 x 24 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 20 minutes. Take out, let cool down.
4
Whip the cream and vanilla sugar with the whisk of the hand mixer until stiff. Remove the cake from the tin and spread the cream on top. Put the red fruit jelly in a sieve and let it drain a little. Spread on the cream.
5
Use the rest of the red fruit jelly sauce for other purposes. Drizzle liquorice syrup over the cake. Cut the cake into about 36 cubes.