It's December, which means it's open season on gingerbread at my house.
slightly adapted from Delicious
250g unsalted butter, chopped into small pieces
200g dark chocolate, chopped
330g light brown sugar
200g cake flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
35g cocoa powder
100g dark chocolate, melted for drizzling
Whipped cream to serve
Preheat the oven to 170 degrees C. Spray a 20cm square cake pan with cooking oil spray and line it with baking paper.
Sift the flour, baking powder and spices into a bowl. Add the sugar and stir to incorporate. Set aside.
Put the butter and 200g of the chocolate into a heatproof bowl and set it over a pan of simmering water (don't let the bowl touch the water), stirring until melted and smooth. Set aside to cool slightly.
Add the eggs to the melted chocolate and butter, one at a time, beating well after each addition. Add the sifted dry ingredients and stir to combine. Sift the cocoa powder and fold it into the batter. Pour the batter into the prepared pan and spread to level. Bake for 25-30 minutes or until just set. Cool in the pan, then turn out and cut into squares.
Drizzle with the 100g melted chocolate and serve warm with whipped cream.