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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The September 2001
Recipe of the Month
Autumn Chocolate Gingerbread
This gingerbread is just in time for the Autumn season, and with the delicious addition of chocolate, it's just the ticket for football games and back-to-school! It comes to us from Gina "M." of Los Altos, California.
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Ingredients
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- 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 of solid or 1/4 cup of chips) dark or unsweetened chocolate
- 1 cup butter (if using butter with salt, reduce 1 teaspoon salt to 3/4 teaspoon), at room temperature
- 1 cup hot water
- 1 cup packed dark brown sugar
- 1 cup molasses (if using dark molasses, use light brown sugar to offset the heaviness, otherwise use light molasses)
- 4 eggs
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Directions
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- Preheat oven to 325 f.
- Prepare a 9 X 13 inch baking pan by greasing with shortening and dusting
with flour, shaking out excess.
- Mix dry ingredients together (flour, baking soda, salt, ginger, cinnamon,
cloves and nutmeg).
- Melt chocolate over double boiler or very carefully in a low microwave.
- 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.
- Add the eggs quickly so as not to "cook" them, and mix well.
- Stir in all the melted chocolate, then gently mix in the flour, sugar, and
spice mixture. Do not overmix.
- Pour mixture into prepared pan, bake 45-50 minutes or until gingerbread is
springy when touched.
- Cool 10-20 minutes, remove from pad (flip out onto a rack) to cool
completely if you like.
- 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.
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