This delish Chocolate Gingerbread recipe was in Better Homes and Gardens and also features simmered oranges, which sounds great. I left that part out this time (no oranges). Like the recipe-writer, I baked mine in a 12-inch cast iron skillet after I used the skillet to saute the slivered ginger. One key difference: My skillet has two spouts. The skillet pictured with the recipe has none. This created a minor problem. I smelled burning when the Gingerbread should not have been anywhere near done, much less burnt. That’s when I discovered Gingerbread batter dripping out of both spouts onto my oven floor. I scraped up the mess that I could and put an old cookie pan on the lower rack. I’ll definitely be doing a little more oven cleaning.
However, this particular Gingerbread was worth cleaning the oven for. (And if you knew me, you’d know that must mean it is very, very good.) It’s not just the freshly ground black pepper; it’s not just the ginger sauteed in butter; it’s not just the bittersweet chocolate. It’s all of them mixing together to make this Gingerbread something to, well, blog about.
(Incidentally, my guess is the recipe writer’s Gingerbread looked better than mine – in the magazine it’s covered with oranges. But taste over beauty when we are going to dig into it very soon. Have I mentioned that Gingerbread is one of my favorite breakfasts?)
From now on, I think I’ll add a few twists of black pepper to all my Gingerbread. Oh, my.