LID RECIPE - GINGERBREAD CAKE w/ CHOCOLATE GLAZE

[Guest guest]

no need to suffer, just because you're on a low iodine diet during the

holidays ....

GINGERBREAD CAKE w/ CHOCOLATE GLAZE

FOR THE CAKE:

1 3/4 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon non iodized salt

1 cup warm water

1/2 teaspoon baking soda

3/4 cup (packed) golden brown sugar + see NOTE (1) +

6 tablespoons canola oil

1/3 cup mild-flavored non sulfured molasses

whites of 4 large large eggs

1 tablespoon grated peeled fresh ginger

FOR THE GLAZE:

12 ounces semisweet chocolate

2 ounces cocoa butter or canola oil

Melt the 2 ingredients together in the top of a double

boiler or a bowl set over barely simmering water.

1/4 cup chopped crystallized ginger (for garnish)

For cake:

Preheat oven to 350°F. Oil a 9 " square metal baking pan.

Line bottom with parchment paper. Oil the parchment.

Whisk first 6 ingredients in medium bowl to blend.

Mix warm water and baking soda in small bowl until baking soda dissolves.

Using electric mixer, beat sugar, oil, molasses, egg whites, and fresh

ginger

in large bowl until well blended. Add dry ingredients in 3 additions,

alternating with water mixture in 2 additions, beating until just combined.

Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 30

minutes.

Cool on rack 20 minutes. Run knife around edge of cake to loosen.

Invert cake onto rack; cool. Peel off parchment.

FOR GLAZE:

12 ounces semisweet chocolate

2 ounces cocoa butter or canola oil

Melt the 2 ingredients together in the top of a double

boiler or a bowl set over barely simmering water.

Place cake on rack set atop baking sheet.

Pour glaze over cake, spreading with spatula to coat top and sides.

Refrigerate cake.

Arrange crystallized ginger on top of cake.

Cake may be made 1 day ahead. Cover and refrigerate.

Bring to room temperature before serving.

Makes 9 to 12 servings.

(adapted from a recipe in Bon Appétit)

KATIE'S NOTES:

(1) or substitute white granulated sugar with or without a bit of

unsulfured molasses added for flavor and texture

(2) for alternative glazes and toppings, see

http://groups.yahoo.com/group/Thyca/message/25391