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Gingerbread with Milk Chocolate Chunks
This recipe comes from Alice Medrich’s fabulous book A Year in Chocolate and uses fresh ginger, sweetened with honey and contrasted with milk chocolate. Medrich wrote: even if you normally prefer semisweet or bittersweet chocolate, trust me on this one. She is right!
YIELD: 8 to 10 servings
Ingredients:
• 1 ½ cups flour
• ¼ teaspoon salt
• ¼ cup packed light-brown sugar
• ¼ cup molasses
• ¼ cup honey
• 1 egg
• ½ cup finely-minced, peeled ginger
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup water
• 1 teaspoon baking soda
• 4 ounces milk chocolate chopped into small pieces or milk chocolate chips
• ½ cup freshly-whipped cream as garnish, optional
Assembly:
Grease or line a 9-inch square or round cake pan with parchment paper. Place your rack in lower third of oven and preheat the oven to 350 degrees.
Heat the butter and water in a saucepan until the butter is melted. In a large bowl, combine the brown sugar, molasses and honey. Whisk in the egg and ginger. In a medium bowl, whisk together the flour, salt and soda.
Whisk the hot butter/water mixture into the honey mixture. Add the flour mixture and stir until smooth; stir in the chocolate, and scrape the batter into the pan.
Bake until a toothpick inserted into the center comes out clean, except possibly for melted chocolate — about 25 to 30 minutes for a square cake, a little longer for a round one.
Cool on a rack. Invert the cake, remove the pan and peel off the parchment. Serve right side up with a spoonful of softly-whipped cream.
Cook’s Tip: Use the food processor to mince the ginger with just one or two pulses; it’s much easier!
This recipe comes from Alice Medrich’s fabulous book A Year in Chocolate and uses fresh ginger, sweetened with honey and contrasted with milk chocolate. Medrich wrote: even if you normally prefer semisweet or bittersweet chocolate, trust me on this one. She is right!
YIELD: 8 to 10 servings
Ingredients:
• 1 ½ cups flour
• ¼ teaspoon salt
• ¼ cup packed light-brown sugar
• ¼ cup molasses
• ¼ cup honey
• 1 egg
• ½ cup finely-minced, peeled ginger
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup water
• 1 teaspoon baking soda
• 4 ounces milk chocolate chopped into small pieces or milk chocolate chips
• ½ cup freshly-whipped cream as garnish, optional
Assembly:
Grease or line a 9-inch square or round cake pan with parchment paper. Place your rack in lower third of oven and preheat the oven to 350 degrees.
Heat the butter and water in a saucepan until the butter is melted. In a large bowl, combine the brown sugar, molasses and honey. Whisk in the egg and ginger. In a medium bowl, whisk together the flour, salt and soda.
Whisk the hot butter/water mixture into the honey mixture. Add the flour mixture and stir until smooth; stir in the chocolate, and scrape the batter into the pan.
Bake until a toothpick inserted into the center comes out clean, except possibly for melted chocolate — about 25 to 30 minutes for a square cake, a little longer for a round one.
Cool on a rack. Invert the cake, remove the pan and peel off the parchment. Serve right side up with a spoonful of softly-whipped cream.
Cook’s Tip: Use the food processor to mince the ginger with just one or two pulses; it’s much easier!