Yesterdays whoopie pie success continues today! Today the ganache contains raw liquorice powder and I am surprised how delicious the combination of chocolate cake and liquorice is.

Once again I should note that they are larger than the look, and would properly only serve one per person for dessert. If served as an afternoon cake, I would recommend, that you make them smaller, maybe half size.

Next time, I think that I will make a raspberry ganache or a mascarpone-raspberry frosting. If you have a suggestion, please leave a comment and I will take into consideration 🙂

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 tbsp. raw liquorice powder

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add raw liquorice powder (regular liquorice powder can be used as well).

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with confectioners sugar.

Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl cup flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

135 g white chocolate chips

1.25 dl heavy cream

1 tbsp. raw liquorice powder