BUCEANDO TORTE DE CHOCOLATE MEXICANO
Best chocolate cake in Mexico. Carla and I can attest to that.
On a recent visit to Mexico we enjoyed this magnificent chocolate cake. Moist, packed with chocolate, yet light and not overly rich. It certainly ticked all the boxes after a night out when one needed a Caffè and Torte.
Domecq's Presidente is the brandy of choice consumed by Mexicans, a very popular drink. KWV will do too!
Mix all the ingredients, heat, stirring well until the sugar has disolved completely. Cool the syrup completely. The colder the better. (If you're using an ordinary cake tin, butter and line the bottom of the tin with baking paper. Use less of the syrup about 2/3 will suffice)
Melt the chocolate, once again over boiling water make sure the bowl does not touch the water. Once the chocolate has melted cool down a little bit before adding the cream and mix well. Cool down completely before applying it to the cake.
Coat the top of the cool cake with the ganache. Garnish or decorate with shavings of chocolate to taste.
UP YOUR GAME by adding a good 30ml STRONG BLACK COFFEE to the cake mixture enhancing the chocolate.
CARLA USED: a butter icing with cream cheese to sandwich her two layers together and topped the sides and top of the cake with the icing before applying her ganache. She garnished the cake with various chocolate balls. Looks delicious, decadent and moreish! (picture above)
“Claret is the liquor for boys; port, for men; but he who aspires to be a hero must drink brandy…There are, indeed, few who are able to drink brandy. That is a power rather to be wished for than attained.” – Samuel Jackson