CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
FRESH GINGER AND CHOCOLATE GINGERBREAD
Make and share this Fresh Ginger and Chocolate Gingerbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Prep: position oven rack in center of oven; preheat oven to 350°; butter a 9 inch square baking pan and put it on a baking sheet.
- Cake: Add fresh ginger and sugar in a small bowl; stir and set aside.
- In another larger bowl, whisk flour, baking soda, and spices together.
- Working with a stand mixer fitted with paddle attachment, beat the butter and brown sugar together at medium speed for about 3 minutes, until light and fluffy.
- Add in the eggs, one at a time, beating for 1 minute after each egg goes inches.
- Pour in molasses; beat until smooth.
- Decrease speed to low; add in melted chocolate, along with sugared ginger.
- Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend ingredients.
- Fold in the chopped chocolate and the ginger in syrup (if using); pour batter into pan.
- Bake for about 40 or until the cake starts to pull away from the sides of the pan and pick comes out clean.
- Don't be concerned if the cake is domed and cracked-it will settle down as it cools.
- Transfer cake to a rack and cool for 10 minutes, then unmold cake.
- Turn cake right side up to cool to room temperature before icing the cake (the edges of the cake might be quite brown, but you can trim them after you ice the cake).
- Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted.
- Remove the bowl and , using small whisk, stir in the butter 1 tablespoons at a time.
- Sift the powdered sugar over the chocolate and stir in; transfer the bowl to a counter and let the icing sit for about 10 minutes.
- Put the gingerbread, still on the rack, on a piece of wax paper or foil.
- Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top; let icing set for 30 minutes.
- If the edges of the cake are overbaked, now is the time to trim them; then cut the gingerbread into 9 even pieces.
Nutrition Facts : Calories 437.2, Fat 20.2, SaturatedFat 12.1, Cholesterol 119.1, Sodium 209.4, Carbohydrate 59.2, Fiber 0.9, Sugar 33.6, Protein 6.1
CHOCOLATE GINGERBREAD CAKE
This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
- Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
- Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
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