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Chocolate Gingerbread (from Maida Heatter's Book of Great Chocolate Desserts)

2 1/2 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon slat
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
2 ounces (2 squares) unsweetened chocolate
1/2 pound (2 sticks) sweet butter, cut into small pieces
1 cup boiling wter or hot prepared coffee
1 cup dark brown sugar, firmly packed
1 cup light molasses
4 eggs (large or extra large)
Optional: 1/3 cup finely chopped candied or preserved ginger

Adjust rack 1/3 up from the bottom of the oven and preheat oven to 325 degrees. Butter a shallow 9x13-inch baking pan; dust it with fine, dry bread crumbs and invert it over paper to shake out excess crumbs. Set aside. Sift together the flour, baking soda, salt, ginger, cinnamon and allspice and set aside. Place the chocolate in the top of a small double boiler over hot water on low heat. Cover until the chocolate is melted. Then remove the top of the double boiler and set it aside, uncovered, to cool slightly. Place the butter in the large bowl of an electric mixer. Add the boiling water or hot coffee and mix until the butter is melted. Add the brown sugar and mix well. Then mix in the molasses. Add the eggs all together and beat until well mixed. Mix in the chocolate. On low speed, gradually add the sifted dry ingredients and beat only until they are incorporated. Stir in the optional ginger. The mixture will be thin. Pour it into the prepared pan and tilt the pan to level the batter. Bake for about 50 minutes until the top of the cake springs back when it is gently pressed with a fingertip. Cool in the pan for 15-20 minutes. Cover with a cookie sheet or a rack and invert. Remove the pan. Cover the cake again with a sheet or a rack and invert again, leaving the cake right side up to cool. Cut the cake in 16 large squares or 32 slices.