Monday, January 5, 2009
I had to rave about this dessert I made. It's from the January 2009 issue of Better Homes and Gardens - chocolate gingerbread baked in a cast iron skillet! (I do love my cast iron skillets.) I didn't make the orange sauce that went with it, but I did do homemade whipped cream and a garnish of crystallized ginger, but I honestly think it tastes best all on its own. It's so rich and moist with a perfect balance of spice and chocolate...so satisfying this time of year. I went all out and used a Green and Blacks organic dark chocolate bar for the chocolate chunks. I also used sucanant instead of the white sugar it called for - so it's probably even tastier than the original recipe (I like to improvise!) And good butter (of course!) This is the best dessert I've had in a long time and I highly recommend it!