GINGERBREAD WITH MILK CHOCOLATE CHUNKS
Ingredients 8-12 servings:
1 1/2 cups unbleached flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup tightly packed brown sugar
1/4 cup light unsulfured molasses
1/4 cup clover honey
1 large egg
1/2 cup peeled and finely minced fresh ginger
6 tablespoons unsalted butter at room temp cut into pieces
1/2 cup water
4 ounces milk chocolate chopped or in chip form
Garnish: whipped cream or crème fraiche
Line a 9" round or square cake pan with parchment or generously butter it.
Preheat the oven to 350 degrees.
Whisk together the flour, salt and baking soda in a small bowl. Set aside.
Mix together the sugar, molasses and honey. Stir in the egg and ginger. Heat the butter and water until the butter melts. Whisk the hot liquid into the sugar and ginger mixture. Add the dry ingredients until smooth. Fold in the chocolate pieces. Scrape this batter into the prepared pan.
Bake in the lower third of the oven for 25 to 30 minutes, or until it reaches the internal temperature of 200 degrees. Cool the pan on a rack, unmold and remove paper. Serve right-side-up either warm or at room temperature with a garnish of whipped cream or crème fraiche.
Adapted from A Year in Chocolate by Alice Medrich