Recipe - Individual Coconut Rum Chocolate Cakes

7 tablespoon Allpurpose flour
One half teaspoon Ground ginger
One fourth teaspoon Cinnamon
One fourth teaspoon Baking powder
1/8 teaspoon Freshly grated nutmeg
1/8 teaspoon Ground allspice
3 tablespoon Unsulfured molasses
2 tablespoon Sour cream
2 tablespoon Vegetable oil
One fourth teaspoon Vanilla
Whipped cream or ice cream
as an
; accompaniment if desired

Grease two 4 1/2inch tart pans (Three fourths inch deep, without removable bottoms)
and dust them with flour, knocking out excess. In a small bowl whisk
together the flour, the ginger, the cinnamon, the baking powder, the
nutmeg, and the allspice until the mixture is combined well. In another
small bowl whisk together the molasses, the sour cream, the oil, and the
vanilla until the mixture is smooth. Make a well in the center of the flour
mixture, pour in the molasses mixture, and whisk the batter until it is
just combined.

Divide the batter between the prepared pans, bake the gingerbreads in the
middle of a preheated 350F. oven for 1315 minutes, or until a tester
inserted in the center comes out clean, and let them cool in the pans on a
rack. Turn the gingerbreads out and serve them with the whipped cream.

Serves 2.

Gourmet February 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.