Mexico is best known for its Tequila- that electrifying beverage made from agave hearts or “piñas” as they’re called in the state of Jalisco. One of the most respected makers of this Mexican spirit is Milagro and recently, Food Trends got to sample the “Silver” Milagro Tequila. Unlike the reposado (rested) or añejo (aged) tequila varieties, the silver (aka “blanco” or white) is not oak-barrel aged but rather bottled sooner than the others.
Since Milagro uses 100% agave in their tequila- you’re in good hands whether you choose the blanco, the reposado or the sipping añejo variety. Actually, these are all sipping tequilas (not the slam them back and cover it up with a hit of salt and a dash of citrus). This triple-distilled Silver tequila has a pleasing, ginger-like nose and a medium-bodied flavour reminiscent of dried fruit with a peppery finish.
If you’re in the mood for taking tequila to a whole new level, with the help of dark chocolate (this writer’s favourite), then the following recipe by Toronto-based, Mexican-born Chef Francisco Alejandri is just the thing ANY time of the year. Chocolate was after all, the drink of Aztec rulers in Mexico and now it can be your own ambrosia too in this flourless, decadent chocolate-tequila torte!
Deep Chocolate Torte Recipe- Developed by Chef Francisco AlejandriServes 8
Ingredients:
- 1 pound dark chocolate preferably 50 to 60% cacao
- 6 eggs
- ¼ cup sugar
- 2 tablespoons Milagro Silver tequila
- 1 cup heavy cream
- Dutch process cocoa for dusting (optional)
Method:
- Using a sharp knife cut the chocolate into small pieces. Place chocolate in a heatproof bowl on top of a double boiler, over barely simmering water and allow melting completely. Water should never touch the bottom of the vessel you have the chocolate in. Once melted- set aside.
- Preheat oven to 350F. Generously butter a 9-inch round regular or spring form cake pan. Cut a nine inch round of parchment paper and press it over the bottom of pan and butter it.
- Beat the eggs, sugar and Tequila in a large heat proof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a small wooden spoon or rubber spatula, until warm but not hot. Remove from the heat and transfer to the bowl of an electric mixer.
- Beat with the whisk attachment for five minutes. Slowly stir in the melted chocolate.
- In a separate bowl, whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the pan.
- Bake for 40 minutes, or until a cake tester inserted into the torte at least 2 to 4Inches from the side; comes out clean. The center should be just set, do not over bake.
- Let cool at room temperature and remove from the pan, and peel off the liner, serve at room temperature. Dust with cocoa powder to garnish if you like.Writer's Suggestion- serve with a shot of tequila or add a shot into a cup of hot coffee with demarara sugar, a hit of cinnamon (if you like) and whipped cream for a Mexican Coffee. Ole!
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
