GINGERBREAD WITH MILK CHOCOLATE CHUNKS
The cake itself is a bolt of pure ginger heat, softened with honey, then made richer and somehow even more exotic
with the addition of milk chocolate. Even if you normally prefer semisweet or bittersweet chocolate, trust me on this one. To a sweet New Year!
Serves 8 to 10
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1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon soda
1/4 cup (packed) light brown sugar
1/4 cup light un-sulfured molasses
1/4 cup honey
1/2 cup very finely minced peeled ginger
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
4 ounces milk chocolate, chopped into small pieces, or milk chocolate chips
Whipped cream or crème fraîche (optional)
9-inch square or 9-inch round pan, lined with parchment paper or greased
|Position a rack in the lower third of the oven. Preheat the oven to 350°F.|
|In a medium bowl, whisk together the flour, salt, and soda. Set aside.|
|In a large bowl, combine the brown sugar, molasses, and honey. Whisk in the egg and ginger.
In a saucepan, heat the butter and 1/2 cup water until the butter is melted. Whisk the hot mixture into the honey mixture.
Add the flour mixture and stir until smooth. Stir in the chocolate. Scrape the batter into the pan.|
|Bake until a toothpick inserted in the center of the cake comes out clean, except (possibly)
for the melted chocolate, 25 to 30 minutes for a square cake, a little longer for the round. Cool the cake on a rack.
Invert the cake, remove the pan, and peel off the paper liner. Serve right side up, warm or at room temperature,
plain or with a dab of whipped cream or crème fraîche.|
Excerpted from CHOCOLATE HOLIDAYS copyright © 2005 Alice Medrich.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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