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.