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
Discuss Add this link to... Bury
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
Discuss Add this link to... Bury
-
Copy Cat Recipes
Horderve Recipes
Dinner Recipes
Breakfast Recipes
Appetizer Recipes
Main Dish Recipes
Dessert Recipes
Soup Recipes
Healthy Recipes
Vegetarian Recipes
Entertaining Recipes
Baking Recipes
Drinks
Romantic Dinner Recipes
Low Carb Recipes
Famous Recipes
Diabetic Recipes
Low Fat Recipes
Random Recipes
Cajun Recipes
Bruschetta
Breads
Cookies and Brownies
Christmas Recipes
Ethnic
Fruits and Vegetables
Holiday Recipes
Side Orders
Comments