French Frdays with Dorie

Tuesday, January 27, 2009

Fresh Ginger and Chocolate Gingerbread

Heather of Sherry Trifle selected this week's recipe, which can be found here or on page 212 of the Book.

Like most of the other bakers I did not use the stem ginger in my recipe. The primary reason for this is that I do not pay enough attention when I am reading though the recipes and that ingredient did not register on my brain cells! Had it done so, I would have been scouring the town for it, as I always love to find new and esoteric items to add to my collection of one-dish wonders! (That is what I call those ingredients that you need for one dish and one dish only!)

I was totally psyched to make this dessert. I adore anything with molasses in it and I am particularly fond of gingerbread. The combination of chocolate and gingerbread struck me as quite strange, but I was willing to give it the benefit of the doubt, after all, it was bittersweet chocolate.

I did not have any problems mixing the cake. I had to bake it for close to fifty minutes before the center was set and the edges were somewhat crispy by that point. Before adding the glaze, I did elect to trim those carbonized fossils. Actually, they were not too overdone, I have been munching on them and they are rather tasty.

Once again, I do not find the ginger taste overwhelming, but that is how it goes with me. If I like a flavor I like it in large doses. If I don't like a flavor you can show the label to my food and I will gag at the taste! Okay, I'm not quite that reactive, but I am borderline psychotic when it comes to certain flavors - like coconut or banana and any artificial red flavors - gross.

Anyhoo, back to this cake. I had a spot of trouble removing it from the pan, which quite annoyed me, but also gave me a preview of the taste. I also think it is a tad on the dry side. A side effect from having to cook it so long to get the middle set. I may try taking it out before it is quite set the next time I make it.

I like how the glaze came together, mine was as smooth and glossy as I could have hoped and the taste is divine. I liked this, but I still think that gingerbread is best topped with freshly made whipped cream.


Anonymous said...

YUM! I loved this recipe.

TeaLady said...

Sounds like yours came out just right. Nice job.