From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger
1 1/2 cups water
1 cup unsulphured molasses
1 teaspoon baking soda
8 Tablespoons (4 ounces) unsalted butter, at room temperature, plus more for the pan
1 cup firmly packed light brown sugar
1 large egg
2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
Pinch of ground cloves
4 ounces 62% semisweet chocolate, melted
Ice cream (optional)
Place the rack in the middle of the oven and preheat the oven to 350º F.
Butter the bottom and sides of a 9x13x2-inch baking pan, and set aside.
In a small saucepan bring the water to a boil.
Remove from the heat and stir in the molasses and baking soda.
Set aside to cool until lukewarm, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 2 minutes, or until light and fluffy.
With the mixer running, add the egg and mix until combined, stopping to scrape down the sides of the bowl as necessary.
Separately combine the flour, baking powder, ginger, cinnamon and cloves.
With the mixer on low speed, alternately add the dry ingredients and the molasses mixture.
Pour about one-third of the batter into a medium bowl. Add the chocolate and stir to combine.
Pour the plain batter into the prepared pan. Evenly space about 6 heaping spoonfuls of the chocolate batter on top of the plain batter.
Pull a skewer through the batter to marble the chocolate and plain batters.
Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Allow the gingerbread to cool completely in the pan on a cooling rack.
Cut into squares and top each with a scoop of ice cream, if desired.
Makes 12 servings.
posted by Val~*