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Print this Recipe    Gingerbread 28

CHOCOLATE GINGERBREAD WITH BITTERSWEET GLAZE
Yield: One 9-inch cake

3 oz. unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 tablespoons unsalted butter
2-1/2 cups unbleached all-purpose flour
1 cup light brown sugar
1 teaspoon each baking soda and powder
1 teaspoon ground ginger
1/4 teaspoon each ground cinnamon, nutmeg, white pepper and salt
2 eggs
1 cup cultured buttermilk
1 teaspoon vanilla extract
Bittersweet Glaze, following
Poached Ginger Prunes, following

In a double boiler, place the chocolate, molasses, oil and butter.
Stir over a low heat until the chocolate is melted and the mixture
is smooth. Set aside.

Pre-heat the oven to 350F. In a mixing bowl, combine the flour,
brown sugar, baking soda, baking powder, spices and salt. In a
small bowl, beat the eggs with a whisk until foamy. Add the
buttermilk and vanilla.

Make a well in the centre of the dry ingredients and pour in the
buttermilk-egg mixture. Stir to combine. Add the chocolate mixture.
Beat with a wooden spoon or electric mixture until smooth.

Pour the batter into a greased 9\xb2 springform pan. 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. Set the cake on a rack and remove the springform
sides. Prepare the Bittersweet Glaze and pour over the warm cake,
allowing the glaze to drip over the sides. Cool on a rack to set
the glaze until serving time. Serve with Poached Ginger Prunes,
if desired.



Bittersweet Glaze

6 tablespoons unsalted butter
4-1/2 oz. bittersweet or semisweet chocolate
1 tablespoon light corn oil

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


Poached Ginger Prunes

12 oz large pitted prunes
1 cup water
1 tablespoon minced crystallized candied ginger
2 strips fresh lemon rind
2 cinnamon sticks
1/2 teaspoon vanilla extract

Combine all the ingredients in a small saucepan. Bring to a boil,
cover and simmer 5-8 minutes, or until the prunes are soft. This
can also be made in a microwave oven if desired.

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

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