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Gingerbread 28

Make Gingerbread 28 at home with Unsweetened Chocolate, Vegetable Oil, Unsalted Butter, Light Brown Sugar, and Each Baking Soda And Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 1/2 cup
• 4 tbsp
• 1 cup
• 1 tsp
• 1/4 tsp
• 1 cup
• 1 tsp
• 6 tbsp
• 1 tbsp
• 1 cup
• 1/2 tsp

Method (preview)

1. 1

   In a double boiler, place the chocolate, molasses, oil and butter.

2. 2

   Stir over a low heat until the chocolate is melted and the mixture is smooth. Set aside.

3. 3

   Pre-heat the oven to 350F.

4. 4

   In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, spices and salt.

5. 5

   In a small bowl, beat the eggs with a whisk until foamy.

6. 6

   Add the buttermilk and vanilla.

7. 7

   Make a well in the centre of the dry ingredients and pour in the buttermilk-egg mixture. Stir to combine. Add the chocolate mixture.

8. 8

   Beat with a wooden spoon or electric mixture until smooth.

9. 9

   Pour the batter into a greased 9\xb2 springform pan.

10. 10

    Bake in the centre of the preheated oven until the top springs back when touched and a cake tester inserted into the centre comes out clean, about 35-40 minutes.

11. 11

    Set the cake on a rack and remove the springform sides.

12. 12

    Prepare the Bittersweet Glaze and pour over the warm cake, allowing the glaze to drip over the sides.

13. 13

    Cool on a rack to set the glaze until serving time.

14. 14

    Serve with Poached Ginger Prunes, if desired.

15. 15

    In a double boiler, combine the butter, chocolate and corn syrup over low heat, stirring with a whisk until the mixture is melted and smooth.

16. 16

    Pour the glaze over the centre of the gingerbread and use a metal spatula to coat the cake in a few strokes.

17. 17

    Combine all the ingredients in a small saucepan.

18. 18

    Bring to a boil, cover and simmer 5-8 minutes, or until the prunes are soft.

19. 19

    This can also be made in a microwave oven if desired.

20. 20

    Remove and discard the rind and spices. Serve at room temperature or chilled.