I have only just started trying to make sweets with agave, a cactus-derived nectar which, according to folks who sell it at least, is a miraculous syrup safe for anyone on sugar-free diets in spite of its natural sugars. So far, this recipe is the first I’ve made that is actually better in the agave version than with any more familiar sweetener. It is by no means a low-glycemic recipe with all that chocolate, but well worth trying, and very good to have on hand. Unglazed chocolate cakes seem to be turning up around here all the time.
Chocolate Agave Glaze
½ pound chocolate
4 ounces (1 stick) unsalted butter
½ cup hot water
¼ cup agave nectar
1 teaspoon bourbon in which you have infused vanilla pods, or plain bourbon, or vanilla, or both, or neither
Melt the chocolate and butter together. Stir in the water, agave, and whiskey, if you are using it.
Labels: The baker's craft בעסער בײַם בעקער