Almost Illegal Chocolate Gingerbread
2
- Makes12 servings
Photo: Ryan Szulc
Chocolate is the steroid of choice among our Olympians. Added to an already wonderful gingerbread, this chocolate gingerbread is almost too good to be allowed.
Ingredients
1 cup strong coffee, (leftover is fine)
1 cup butter
2 28-g squares unsweetened chocolate
1 cup brown sugar
1 cup corn syrup
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
whipped cream, (optional)
Instructions
Combine the coffee, butter and unsweetened chocolate squares in a saucepan or microwave-safe bowl. Heat on the stove-top or in the microwave until the chocolate and butter are melted, whisking occasionally.
Remove from heat and pour into a mixing bowl. Whisk in the brown sugar and corn syrup, then add the eggs, one at a time, and beat until the mixture is smooth. Your child will almost certainly be delighted to stir this mixture for you.
In a smaller bowl, mix together the flour, baking soda, ginger and cinnamon. Add to the chocolate mixture and beat until the batter is smooth. Pour into a well-greased 9 x 13 in. (22 x 33 cm) pan, and bake at 350°F (180°C) for 40 to 45 minutes, until a toothpick poked into the centre of the cake comes out clean.
Let cake cool in the pan, then dust with icing sugar and cut into squares to serve. This is best while still fresh (warm even) and is deadly accompanied by a dollop of whipped cream.
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