A healthy and green indulgence
According to recent research, dark chocolate is rich in antioxidants, which help reduce cholesterol and blood pressure, and lower your risk for heart disease. But, any ordinary bar of chocolate won't do. You want to choose chocolate that contains a high percentage of cocoa (many commercial varieties contain fillers in order to use less cocoa). Green & Black, the purveyors of one of the best chocolates in the world, take it a step further, bringing consumers rich chocolate taste, while working directly with farmers, ensuring the chocolate is grown organically and that the farmers are being paid a fair and sustainable price for their beans.
Chocolate Spice GingerbreadRecipe courtesy of Green & Black Serves 8
1/2 cup unsalted butter
2 oz. Green and Black Maya Gold chocolate, broken into pieces
2 oz. Green and Black 72% Bittersweet baking bar, broken into pieces
1/3 cup dark brown sugar
1/4 cup molasses
2/3 cup buttermilk
3/4 cup ready-to-eat prunes
1 1/3 cups flour
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1 large egg, lightly beaten
Preheat the oven to 325°F. Line the pan with parchment paper.
Cut the butter into cubes and place in a heavy saucepan along with the two chocolates, sugar, molasses, and buttermilk. Heat gently until the ingredients have melted, then set aside to cool.
Snip the prunes into small pieces with kitchen scissors. Sift the flour into a large bowl along with the baking soda and spices. Pour the chocolate mixture into the bowl and beat thoroughly with a wooden spoon, then add the beaten egg and beat again. Fold in the prunes.
Pour the mixture into the prepared pan and level off the surface using a butter knife or pastry spatula. Bake for about 50 minutes. Remove from the oven and let cool in the pan for about 10 minutes. Turn out onto a wire rack and let cool completely. Wrap in waxed paper and store in an airtight container.
This cake is wonderfully moist and will keep for a week in an airtight container. It is best eaten the day after it is made.