CHOCOLATE GINGERBREAD WITH BITTERSWEET GLAZE

3 ounces unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 tablespoons unsalted butter
2 1/2 cups flour
1 cup light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Bittersweet Glaze (recipe follows)

In a double boiler, place chocolate, molasses, oil and butter. Stir over low heat until chocolate is melted and mixture is smooth. Set aside.

Preheat oven to 350 degrees F.

In a mixing bowl, combine flour, brown sugar, baking soda, baking powder, spices and salt.

In a small bowl, beat eggs with a whisk until foamy. Add buttermilk and vanilla.

Make a well in the center of the dry ingredients and pour in buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat with a wooden spoon or electric mixer until smooth. Pour batter into a greased 9-inch springform pan.

Bake in center of oven until top springs back when touched and a cake tester inserted into the center comes out clean, about 35 to 40 minutes. Set cake on a rack and remove springform sides.

Prepare Bittersweet Glaze and pour over warm cake, allowing the glaze to drip down the sides. You can also spread the glaze with a knife, if you like. Cool on a rack to set the glaze until serving time.

BITTERSWEET GLAZE

6 tablespoons unsalted butter
4 1/2 ounces bittersweet or semisweet chocolate
1 tablespoon light corn syrup

In a double boiler over low heat, combine the ingredients for the glaze, stirring with a whisk until mixture is melted and smooth.

Makes 12 servings
Source: The Art of Quick Breads by Beth Hensperger