Tuesday, January 27, 2009
TWD: Fresh Ginger and Chocolate Gingerbread
This week's Tuesday's with Dorie recipe is Fresh Ginger and Chocolate Gingerbread, chosen by Heather of Sherry Trifle. (You can find the recipe at Heather's site, or in Dorie Greenspan's book "Baking: From my Home to Yours".)
I'm calling this "Farewell Gingerbread". It was the last recipe I made in our old house. I gave most of it away... neighbors (as I said good bye), the moving guys, and also the school bus driver. (You'd think we were moving across country, when we're really only moving one neighborhood over.)
The verdict? I thought it was pretty good! I made some modifications (mainly reducing the ginger) that you can see at the bottom of the post. I think next time I would do it the same as I did, but omit the top chocolate frosting. I thought the gingerbread by itself was better and (as I've mentioned before in other anti-chocolate-and-spice posts) the extra chocolate detracted from the spice flavor. (One of the moving guys thought it was perfect, though, so who knows.)
Oh, and I used my fancy adjustable pan for the first time, since I didn't have a 9-inch pan. I got this from a cake-decorating friend in England. I don't know if these are common there. I've never seen them on this side of the pond.
It comes with a tray and six pieces.
Here are the sides in place.
Then add the cross pieces. You can make it any size from 3 inches to 10 inches.
You line the pan with parchment paper to keep it from leaking. Here it is, ready for the oven.
How cool is that??!!! If you're reading this Sue, many thanks for the awesome pan.
I made several modifications to the recipe:
1. I didn't add melted chocolate to the batter. One, that just didn't sound appealing to me, and two, I have to be in the mood to melt chocolate, and I wasn't.
2. I used semi-sweet chocolate rather than bittersweet for both the chunks in the batter and the glaze. I just can't get into bitter chocolate. (I've tried though!)
3. I only added 2 teaspoons ginger root rather than 2 tablespoons. The recommended amount just seemed like too much, besides, that's all I had.
4. I omitted the stem ginger in syrup. There definitely wasn't room on the "To Do" list for stem ginger.
OK, gotta run! I can't wait to see how everyone else's turned out.