Success! Today's TWD recipe is Fresh Ginger and Chocolate Gingerbread, chosen by Sherry Trifle. Unfortunately it is terribly overcast outside and I wasn't able to get a natural light photo, so the photos taken in the evening will have to do.
Preparing this recipe had me trying many things for the first time. I've never used, nor even purchased, fresh ginger and in fact I even had to google how to go about chopping it. The next step was mixing the chopped ginger in a very small amount of sugar and setting it aside. The aroma was wonderful.
I've also not used bittersweet chocolate much and this cake has it both chopped and melted, then again in the frosting on top.
The house smelled fabulous while this was cooking. It did come out with dried edges just as Dorie had said. But following her guidelines I just cut the edges off and we served it that way.
I will confess that instead of the ginger infused whipped cream that the recipe shows we used Redi Whip. And I served this the night that Lynne' came by the house for dinner, so I had an extra person to give me an opinion. We all three really liked this cake, but for the most part agreed we don't need to have it again. If this makes any sense at all, the flavor was rather sophisticated. A person could close their eyes while taking a bite and swear they were having dessert at a swanky restaurant. And really, we're not swanky people. ;) But it truly is delicious and is so rich that a small piece definitely would suffice.
I'm very glad to have tried this recipe.