Dark Gingerbread with Maple Whipped Cream

Ingredients and Weight:

For the Gingerbread:

• All-purpose flour: 2 cups (250g)
• Ground ginger: 1/4 cup (60g)
• Cinnamon: 2 tsp (10g)
• Nutmeg: 1/2 tsp (2.5g)
• Baking soda: 1 tsp (5g)
• Salt: 1/2 tsp (2.5g)
• Molasses: 1 cup (240ml)
• Dark brown sugar: 1 cup (200g)
• Butter (softened): 1/2 cup (113g)
• Eggs: 2 large

For the Maple Whipped Cream:

• Heavy whipping cream: 1 cup (240ml)
• Pure maple syrup: 1/4 cup (60ml)
• Vanilla extract: 1 tsp (5ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• Level 3 (Medium)

Preparation Method Steps:

1. For the Gingerbread: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, combine molasses, brown sugar, butter, and eggs. Mix until well combined.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. For the Maple Whipped Cream: In a chilled bowl, whip heavy cream, maple syrup, and vanilla extract until stiff peaks form.

Nutritional Information per Serving:

• Calories: 350
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Sodium: 100mg

Dish Characteristics:

• Rich, spicy gingerbread with a moist and tender crumb
• Decadent maple whipped cream that adds sweetness and flavor
• Perfect for breakfast, dessert, or a festive treat

User Comments:

• "This gingerbread was everything I hoped for and more! The flavors were perfectly balanced and the texture was heavenly."
• "The maple whipped cream was the perfect complement to the gingerbread. It added just the right amount of sweetness without overpowering the spices."
• "I've made this recipe several times now and it never disappoints. It's a crowd-pleaser for both kids and adults."

Special Precautions and Tips:

• Be sure to grease and flour the pan thoroughly to prevent the gingerbread from sticking.
• Don't overmix the batter, as this can result in a tough gingerbread.
• If you don't have dark brown sugar, you can substitute an equal amount of light brown sugar plus 1/4 cup molasses.
• To make ahead, bake the gingerbread and store in an airtight container at room temperature for up to 3 days. Thaw maple whipped cream overnight in the refrigerator.