I love chocolate. Ok, it’s more than that. I’m addicted to chocolate. I have some kind of chocolate almost every night after dinner: chocolate chip cookies, chocolate-chocolate chip cookies, brownies, chocolate pudding. You get the idea.
And I like gingerbread. It’s a sweet little dessert…. or breakfast. But the combination of chocolate and sweet spice has never been a favorite of mine. It’s not that I’m a total purist about chocolate. I’ll mix chocolate with coffee, cherries, almonds, coconut. But that’s about it for me.
So I wondered and worried about this week’s Tuesdays with Dorie recipe for chocolate gingerbread. But you know? It’s really quite good. My first bite was all self-fulfilling prophecy. Yeah, I thought so, the spice detracts from what I really want, pure and simple. But then I took another bite, and another, and, well, you know how it goes. The empty plate told the story. ‘She likes it. Hey, Mikey!’
I left mine in the oven for a full 40 minutes, in a dark pan, and I wish I’d pulled it out just a tiny bit earlier. It wasn’t as moist as I would have liked. Maybe next time I’ll take Dorie’s suggestion of adding rum-soaked raisins. More moisture and alcohol. What could be bad?