Chocolate ginger cakelings: experimental

[redbird]

This is an experiment based loosely on papersky's apple cakeling recipe, but all errors are my very own.

2 ounces butter (1/2 stick), melted
2 ounces sugar
1/4 teaspoon vanilla
1/2 teaspoon powdered ginger
1 ounce Baker's chocolate, melted
1 large egg
2 ounces flour, sifted

Preheat oven to 400°F (sorry, I don't know the Centigrade or gas mark equivalents). Put paper muffin/cakeling cups into muffin tins.

Whisk sugar into butter. (This produces a thick, pale yellow substance). Next, whisk in vanilla, ginger, and chocolate.

Whisk in egg.

Fold flour into the liquid mixture.

Pour the resulting mixture into paper muffin cups, filling about 1/3 full. (I got eight cakelings). Dust top with cinnamon sugar.

Bake 15 minutes.

Evaluation:

It's a decent start. A little too sugary. A bit more flour, or less sugar, might help. More ginger is definitely needed: try a full teaspoon next time. Also, the cinnamon sugar might as well be omitted, since I can't taste the cinnamon.

Comments

[redbird]

Okay, that all looks helpful, especially the warning about muffins.

Current thought is, next time, maybe some cocoa (with the flour) as well as the melted chocolate, and try chopped candied ginger.

70 F is 21 C, more or less (68=20, and I'm willing to round it off here). My mental stored equivalents are -40 (=-40), 0 C is 32 F, 16 C is 61 F (an amusing inversion), and human body temperature is 37 C or 98.C F.

Mmm, yum.

[to-eat-flowers.livejournal.com]

Was your Bakers the bittersweet kind, and were you happy with the texture? If so, I would suggest a partial substitution of cocoa and butter for the chocolate, so as to not mess with the texture too much.
The dosages I use, which were originally the Cake Bible's, and have simplified through years of experimentation and laziness are for each ounce of chocolate, 1 1/2 tbsp. cocoa and 1 1/2 tbsp. butter.
If you were using bitter chocolate to begin with, then it's only cutting down on the sugar that will help. Candied ginger sounds wonderful, and it makes me wonder about serving the cakelets with pear sauce, or fresh pears.