SAMHUINN: Autumn Chocolate Gingerbread
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
3/4 teaspoon cinnamon
1/4 teaspoon cloves
generous pinch of nutmeg
3 ounces (three squares or 1/4 cup chips) dark or unsweetened chocolate
1 cup butter (if salted, reduce salt to 3/4 teaspoon), room temp
1 cup hot water
1 cup packed brown sugar (use light brown sugar if using dark molasses)
1 cup molasses (use light molasses if using dark brown sugar)
4 eggs
1. Preheat oven to 325 f.
2. Prepare a 9 X 13 inch baking pan by greasing with shortening and dusting with flour, shaking out excess.
3. Mix dry ingredients together (flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg).
4. Melt chocolate over double boiler or very carefully in a low microwave.
5. In a separate bowl, mix the butter together with the molasses and brown sugar, then carefully mix in the hot water. Mix well, although the texture may look a bit odd.
6. Add the eggs quickly so as not to “cook” them, and mix well.
7. Stir in all the melted chocolate, then gently mix in the flour, sugar, and spice mixture. Do not overmix.
8. Pour mixture into prepared pan, bake 45-50 minutes or until gingerbread is springy when touched.
9. Cool 10-20 minutes, remove from pad (flip out onto a rack) to cool completely if you like.
10. Serve with your favorite gingerbread accompaniment!!
Note: Another way to handle the “remove from pan” dilemma is to use buttered parchment paper inside the already prepared pan, and then after the gingerbread has been “flipped,” it is easier to get the pan off the cake without too much damage, as long as you are very careful when peeling off the parchment paper.
from www.chocoholic.com
