Is there any dessert as satisfying and adaptable as gingerbread cake? O.K., O.K., I know you chocolate people may beg to differ, but bear with me. Consider gingerbread cake, delicious in cool weather with a warm caramel or lemon sauce, delicious in warm weather with a frozen topping or fresh fruit. What’s not to like?
I’ve long admired the gingerbread cake served at Chow restaurants in San Francisco and the East Bay. It’s nearly perfect, dense and rich, gingery and sweet enough, but not too sweet; they serve it warm with pumpkin ice cream and caramel sauce. It’s a dessert I’ve happily eaten once a year or so for the past ten years and never been disappointed. As it is one of their signature dishes, I never thought they’d share the recipe. Imagine my surprise when I saw the recipe in print a few weeks ago in the S.F. Chronicle’s Sunday food section… Continue reading