Almost Illegal Chocolate Gingerbread
Today's Parent
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.
