RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2620
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| Recipe Name: |
Chocolate Gingerbread |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-06
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.57
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.75 Cup chocolate, baking, bittersweet coarsely chopped
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Directions:
Preheat the oven to 350F and lightly grease a baking pan (I used two small paper loaf pans, but you can also use an 8 inch round cake pan or a single full sized loaf pan).
Sift together the flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.
Cream the butter & brown sugar until light and fluffy. Beat in the egg. Mix the buttermilk and molasses together, and add all at once to the butter mixture. Don't worry if it looks a bit curdy.
Add the flour mixture and mix just until you get a smooth batter. Fold in the crystalized ginger and chocolate chips being careful not to overmix.
Bake until a cake tester comes clean, about 25 to 30 minutes. Cool on a wire rack before serving. |
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| Nutrition per Serving: |
| Calories: |
265 |
Total Carbs: |
33.2 |
Net Carbs: |
31.1 |
| Cholesterol: |
13.2 |
Fat: |
13.1 |
Protein: |
5.40 |
| Fiber: |
2.11 |
Sodium: |
283.70 |
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