selection.
The basic recipe went off as planned with a few minor exceptions. I did replace the stem ginger with crystallized ginger, and I found that after 40 minutes in the oven, the center was still liquid, so I let it stay in for an additional 20 minutes. The final result was perfect.
Also, I wasn’t sure whether I would approve of a chocolate-coffee frosting on my gingerbread, but, I have to say, it made the whole dessert very tasty, so I have been converted.
I like my gingerbread spicy. Last fall I wrote about my go-to recipe. In comparison, Dorie’s gingerbread is on the mild side, relatively speaking, but because of the addition of chocolate to the batter and the icing on top, I can truthfully say I have two favorite gingerbread recipes now.
11 comments:
I really enjoyed it, too. Your cake looks wonderful. I can see the chocolate chunks, which I really enjoyed. Well done!
I really loved the chocolate icing on top.
This was a great cake! So glad you loved it too!
Your gingerbread looks great. I'm glad you like this recipe. I absolutely adored it.
I doubled up on the fresh ginger - 'cause I love it so.
The crystalized ginger was a great idea - so happy you loved this recipe too.
So glad you have an extra favorite gingerbread recipe! This was so good!
That turned out beautiful.
Your cake looks gorgeous! Just like Dorie's. I love how shiny your icing is.
Glad you have another favorite gingerbread recipe!! Looks great.
I liked the chocolate in the gingerbread too. Looks yummy!!!
We love our gingerbread spicy too - I'm off to check out your go-to recipe. I have one, but it doesn't hurt to peek, right? The chocolate one didn't do it for me, unfortunately. Yours looks delicious, though, and I'm glad it's a new favorite for you.
Nancy
ps, sorry if this is a repeat; the comment form is acting weird for me.
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