Chocolate swirl gingerbread

This recipe is from "Everyday Food" cookbook. Pg 336


1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in thewater in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

I thought it was pretty good.
Not husband approved :(
Not a sweet cake...more savory

{Serve with}
Whip cream or ice cream

15min prep time
30min cook time

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