Chocolate Gingerbread With Bittersweet Glaze

Recipe Ingredients

3 oz	85g	Unsweetened chocolate
1/2 cup	118ml	Light molasses
1/2 cup	118ml	Vegetable oil
4 tablespoons	60ml	Unsalted butter - 1/2 stick
2 1/2 cups	156g / 5.5oz	Flour
1 cup	160g / 5.6oz	Light brown sugar - packed
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	White pepper
2		Eggs
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Vanilla extract
		Bittersweet glaze - (see recipe)

Recipe Instructions

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 350F.

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 buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat with wooden spoon or electric mixer until smooth.

Pour batter into greased 9-inch Springform pan.

Bake in center of preheated oven until top springs back when touched and cake tester inserted into center comes out clean., about 35-40 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 1/2 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.

Source:
Cooking Light, Guilt-Free Desserts

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