Cooking with Kids Recipes
Almost Illegal Chocolate Gingerbread
Baking Time: 40 to 45 minutes
Cooking Time: N/A
Makes: 12 servings
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Chocolate is the steroid of choice among our Olympians. Added to an already wonderful gingerbread, this is almost too good to be allowed.
ingredients
| 1cup |
(250 mL)
strong coffee (leftover is fine) |
| 1cup |
(250 mL)
butter |
| 2squares |
(28 g)
unsweetened chocolate |
| 1cup |
(250 mL)
brown sugar |
| 1cup |
(250 mL)
corn syrup |
| 4 | eggs |
| 2½cups |
(550 mL)
all-purpose flour |
| 1½tsp |
(7 mL)
baking soda |
| 2tsp |
(10 mL)
ground ginger |
| 1tsp |
(5 mL)
cinnamon |
| dollop of | whipped cream (optional) |
directions
| 1. | Combine the coffee, butter and unsweetened chocolate squares in a saucepan or microwave-safe bowl. Heat on the stove-top or in the microwave until the chocolate and butter are melted, whisking occasionally. Remove from heat and pour into a mixing bowl. Whisk in the brown sugar and corn syrup, then add the eggs, one at a time, and beat until the mixture is smooth. Your child will almost certainly be delighted to stir this mixture for you. |
| 2. | In a smaller bowl, mix together the flour, baking soda, ginger and cinnamon. Add to the chocolate mixture and beat until the batter is smooth. Pour into a well-greased 9 x 13 in. (22 x 33 cm) pan, and bake at 350ýF (180ýC) for 40 to 45 minutes, until a toothpick poked into the centre of the cake comes out clean. Let cake cool in the pan, then dust with icing sugar and cut into squares to serve. This is best while still fresh (warm even) and is deadly accompanied by a dollop of whipped cream. |
First published in Today's Parent's 02/2000 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can help decorate cakes and cupcakes with icing and candy toppings.
