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Chocolate Covered Ginger Bread Cakes by Chef Scott Sutton of Parsley's |
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Friday, 07 December 2007 |
Ingredients:
5 T unsalted butter, plus more for the pan
1 1/2 C. all purpose flour
1 t. baking soda
2/3 C. boilng water
1 t. baking powder
1 t ground ginger
3/4 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1/4 t. salt
1/2 C packed dark brown sugar
1 large egg
2/3 C molasses (unsulphured)
1 1/2 t. grated ginger
2 c. chocolate ganache (chocolate and cream melted together-can be bought in a grocery)
Juienne crystallized ginger for garnish
Method:
Preheat oven to 350 degrees.
Butter and flour a 12 cup muffin pan.
In a bowl mix baking soda and boiling water.
In a separte bowl sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt.
In an electric mixer with paddle, beat butter until it is light (2-3 minutes).
Add eggs until combined.
Add molasses, fresh ginger and baking soda/water mixture until combined.
Add flour mixture until combined.
Pour into greased muffin pans and bake approximately 20 minutes or until tester comes out clean.
Transfer to cooling rack for approximately 15-20 minutes.
When cooled invert pan and spoon warm chocolate ganache over muffins allowing for some to drip down the sides. Garnish with crystallized ginger. ENJOY!
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