Recipe - Chocolate Gingerbread With Bittersweet Glaze

3 ounce Unsweetened chocolate
One half cup Light molasses
One half cup Vegetable oil
4 tablespoon Unsalted butter, 1/2stick
2 One half cup Flour
1 cup Light brown sugar, packed
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Ground ginger
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Salt
One fourth teaspoon White pepper
2 Eggs
1 cup Buttermilk
1 teaspoon Vanilla extract
Bittersweet glaze(see
recipe)

In double boiler, place chocolate, molasses, oil and butter. Stir over low
heat until chocolate is melted and mixture is smooth. Set aside. Pre heat
oven to 350 degrees. In mixing bowl, combine flour, brown sugar, baking
soda, baking powder, spices and salt and pepper. In small bowl, beat eggs
with whisk until foamy. Add buttermilk and vanilla. Make Well in center of
dry ingredients and pour in buttermilkegg mixture. Stir to combine. Add
chocolate mixture. Beat with wooden spoon or electric mixer until smooth.
Pour batter into greased 9inch springform pan. Bake in center of preheated
oven until top springs back when touched and cake tester inserted into
center comes out clean., about 3540 minutes. Set cake on rack and remove
springform sides. Prepare bittersweet glaze and pour over warm cake,
allowing glaze to drip down sides. You also can spread glaze with knife, if
you like. Cool on rack to set glaze until serving time.

Bittersweet Glaze: 6 tablespoons unsalted butter 4 One half ounces bittersweet
or semisweet chocolate 1 tablespoon light corn syrup In double boiler over
low heat, combine butter, chocolate and corn syrup, stirring with whisk
until mixture is melted and smooth.

Posted to MCRecipe Digest V1 #620 by Aquasea221@aol.com on May 28, 1997