I almost didn't make the Fresh Ginger and Chocolate Gingerbread this week. I was really intrigued by the recipe that Heather, of Sherry Trifle, had chosen, but I had so many things to do, I thought I wouldn't have time to make this. Plus, it was Tom's fifth birthday on the 23rd (my little boy is 5 years old!) and we all know that birthdays mean birthday cakes and this gingerbread was not going to cut it with a 5 year old. So, since I really wanted to taste it, I decided to make the gingerbread but halved the recipe.
When I halved the recipe, I thought I would be OK baking the cake in 2 mini springform pans and 1 ramekin. I should have used more ramekins. The cakes did a volcano effect in the oven. Luckily, I had put the pans on a baking sheet and the overflow ended up tasting like gingerbread cookies so, not a big problem. I trimmed the cakes, glazed them and they patiently awaited the time of their photo shoot, in the refrigerator.
I really liked the texture of the gingerbread right out of the refrigerator. It was dense but not too dense. The fresh ginger taste really came out and the chocolate glaze made it extra special. I'm so glad I decided to make this, I would have missed out on a great recipe.
For all you gingerbread fans, I strongly suggest trying out this recipe. It's not complicated and the results are stellar. Please visit Heather's blog for the recipe and the rest of the Tuesdays with Dorie members for variations on this week's gingerbread theme.