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Dessert of the Week - Chocolate Gingerbread  Add/Read Comments



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Always a simmering of excitement when the latest issue of Delicious drops through the letterbox - makes a change from final demands at least! This is a Nigella recipe from the April 2008 issue. I do wonder how this would taste with preserved ginger rather than ground ginger or even fresh ginger?

As it stands it has a distinct 'adult' taste with the chocolate chips (or chunks in my case) adding a nice texture. Served with a little whipped cream does wonders to the taste. The icing top shouldn't be missed off either. Sadly, being brown with a brown glaze it doesn't make for the most interesting of photographs!

Chocolate Gingerbread

Chocolate Gingerbread
175g unsalted butter
125g dark muscovado sugar
2 tbsp caster sugar
200g golden syrup
200g black treacle
1/4 tsp ground cloves
2 tsp ground ginger
1 tsp cinnamon
1 1/4 tsp bicarb of soda
2 eggs
250ml milk
275g plain flour
40g cocoa powder
175g chocolate chips

Icing
30g unsalted butter
1 tbsp cocoa powder
60ml ginger beer
250g icing sugar

Oven to 160C/G3. Line a tin with baking paper.

Melt butter with sugars, golden syrup, treacle and spices. Remove from heat. Dissolve the bicarb in 2 tablespoons water and add to the melted butter along with the eggs and milk. Stir in the flour and beat well. Fold in the chocolate chips. Bake for about 45 minutes.

It will be slightly damp under the top. Cool.

For the icing melt the butter, cocoa and ginger ale. Sift in the icing sugar and top the bread.

Add or Read Comments ADD A COMMENT (11)

Posted on March 13, 2008 12:48 PM | View blog reactions | |

Dessert of the Week - Chocolate Gingerbread is listed in FeastDays


Comments

I think I'll make this as my Easter cake...

What tin size did you use, please?

Scribbled down by: aforkfulofspaghetti Favicon for http://www.aforkfulofspaghetti.blogspot.com March 13, 2008 2:50 PM

A brownie tin - 9 inches square.

Scribbled down by: Andrew Favicon for http://www.spittoon.biz March 13, 2008 9:14 PM

That looks wonderfuly dark, moist and sticky.

Scribbled down by: Katie Favicon for http://www.appleandspice.blogspot.com March 14, 2008 8:06 AM

Very nice recipe, I have never tried anything like this before but I love gingerbread cookies...
I'm marking it on deli.cio.us to bake it later :)

Margot

Scribbled down by: Coffee and Vanilla Favicon for http://www.coffeeandvanilla.com March 14, 2008 7:05 PM

Fantastic...Your blog is so unassuming yet boasts some of the best food photography out there.

This looks good enough to, well, eat!

Scribbled down by: Scott at Realepicurean Favicon for http://www.realepicurean.com March 15, 2008 7:11 PM

Thanks for the comments people. And Scott, glad you find my efforts a feast - for the eyes at least!

Scribbled down by: Andrew Favicon for http://www.spittoon.biz March 15, 2008 8:17 PM

sounds absolutely delicious, but i have no clue what "black treacle" is. i'm guessing based on Harry Potter's love of treacle tarts that it's a UK thing?!?

Scribbled down by: katy Favicon for http://www.sugarlaws.com March 17, 2008 3:46 PM

It's dark molasses in the USA.

Scribbled down by: Andrew Favicon for http://www.spittoon.biz March 17, 2008 5:43 PM

katy: To make it more confusing, when people in the UK talk about treacle sponge (for example) they actually mean a cake made with golden syrup (not treacle!).

Strange, huh?

Scribbled down by: Scott at Realepicurean Favicon for http://www.realepicurean.com March 17, 2008 6:52 PM

Love that this has ginger beer in the icing - bet that is delicious. Looks all dark, brooding and delicious!

Scribbled down by: Antonia Favicon for http://foodgloriousfood-toto.blogspot.com March 20, 2008 7:53 PM

i adore gingerbread but this looks fabulous. i am loving the thought of chocolate gingerbread. do you think it would work if it was baked in cupcake form?

Scribbled down by: the airy fairy Favicon for http://airyfairycupcakes.blogspot.com April 2, 2008 11:47 PM

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