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{TWD} Fresh Ginger and Chocolate Gingerbread

chocolate-gingerbreadGingerbread is under appreciated by Peruvians in general. Ginger is used exclusively in Peruvian Chinese food. Ginger in dessert is unheard of.

gingerbreadConversely, Americans seems to enjoy gingerbread as cake, cookies, houses, people and even Starbucks Lattes! The mixture of sweet and spicy is nearly irresistible.

What happens what you mix fresh, grated ginger; ground ginger; melted chocolate and chopped chocolate into the same cake? You get warm, wonderful deliciousness!

gingerbread2This week, I made a fourth of the recipe in order to partially fill a silicon snowflake pan. However, I included 2.5 teaspoons of fresh grated ginger since chopped is less pleasing to me. I used one small whole egg. Instead of buttermilk, I used plain pourable natural yogurt.

For the icing, I combined 20g of bittersweet chocolate, 1 teaspoon of strong coffee and 1 tablespoon of powdered sugar. Once this was a smooth paste, I filled the corner of a small plastic bag and chilled it in the fridge until I could use it to pipe. Oh, and I used enormous silver candy balls that I bought in Argentina forever ago.

gingerbread3Overall, I enjoyed the taste and texture of this chocolate gingerbread. Will I make this again? I might. I don’t have a standard gingerbread recipe, but I am open to trying more.

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Fresh Ginger and Chocolate Gingerbread is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Heather of Sherry Trifle (where you will find this weeks recipe). Enjoy more Fresh Ginger and Chocolate Gingerbread by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!

January 27th, 2009 | Category: Cakes, Chocolate, Dessert, Snack Cakes

32 comments to {TWD} Fresh Ginger and Chocolate Gingerbread

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