Chocolate Gingerbread

Diabetic Recipes Diabetic Recipes Chocolate Gingerbread 1-3/4 cups plus 3 tablespoons sifted all-purpose flour 2-1/2 teaspoons ground ginger 1 teaspoon baking powder 3/4 teaspoon ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder 2/3 cup boiling water 10 tablespoons unsalted butter 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup unsulphured molasses 1 cup heavy cream for whipping 2 tablespoons granulated sugar (optional) Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Dust with flour and tap out the excess. In a medium bowl, use a wire whisk to stir together the flour, ginger, baking powder, cinnamon, allspice, baking soda and salt. Put the cocoa powder in a small bowl. Stir in 1/3 cup boiling water and whisk until smooth. In an electric mixer, cream the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the molasses, then the cocoa mixture. Reduce the speed and mix in half the flour mixture until just well-combined. Beat in the remaining 1/3 cup boiling water, then the remaining flour mixture. Do not overbeat. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until a cake tester or toothpick inserted in the center of the cake comes out dry and clean. Set the gingerbread on a wire rack to cool slightly. If desired, serve with whipped cream. In a chilled bowl using a hand-held mixer or a wire whisk, beat the cream and sugar (optional) until the mixture forms soft peaks. Do not overbeat. Cut the gingerbread into squares and serve warm, with a dollop of the whipped cream. Diabetic Recipes Diabetic Recipes