A Tequila Christmas #3 Chocolate Fudge Cake
The big christmas lunch on Saturday was a real blast, and it was well understood that a christmas with out Tequila is indeed not a real christmas. So many happy people and so little hangovers thanks to the generous amounts of Tequila served through the night. The snaps was so appreciated im glad I brought extra Tequila for after dinner. The herring was good as well, but I think it was a little bit too far from Danish tradition, but in the end of the day, it was a fun and well received experiment, and half the jar got eaten. A little bit is better than nada, as the Texas Tornados so beautifully sing. Now to todays experiment, a agave chocolate fudge cake. When I was a little kid my mom baked a lot, especially for christmas. Every year I got as disappointed when she brough the “grown up cakes” out, they looked so much better than the stuff us kids got. So every year when she brought them out, I had a taste, but same disappointment every year. A few years later I figured out why I did not like them, because she always put rum, cognac or some other booze in them and it did not at all suit my palate as a kid. Now many years later it is me putting booze in cakes. I found that it adds another layer of taste, and Tequila with chocolate is another dimension of goodness. This year I made a chocolate fudge cake with Tequila & lime. It might not be the most christmas inspired cake, but somehow it does feel appropriate for it to take a part of this christmas. It is very fast and easy to make, so up and away!
Agave Chocolate Fudge Cake
Put 200g of butter in a saucepan on low heat, wait for it to melt
Mix the following ingredients together in a big bowl and make sure there are no lumps.
500ml White Sugar
8 Table spoons Cacao
3 Tea spoons Vanilla Sugar
Juice of 1 lime
Add the melted butter and mix as well as possible
Bring out a small bowl or a pint glass and add:
15ml Agave Sirup
100ml Agavero (Tequila liqueur)
Mix well and add into the other mixture. Mix this until there is no lumps and pour into a baking tin.
In the oven at 175celcius for 20-25min. After 20 min take a toothpick and put in the center of the cake, it should be sticky, not wet.
While waiting for the cake to finnish, grate the zest of two limes (per 300ml whip cream) in to a bowl, add cream and 10ml Agave sirup and whip it up. Keep in the refrigerator until served. Enjoy!