TWD: Fresh Ginger and Chocolate Gingerbread

This week's Tuesdays with Dorie is from Heather of Sherry Trifle She chose for us to bake the Fresh Ginger and Chocolate Gingerbread from Baking: From My Home to Yours by Dorie Greenspan. The recipe can be found here. I made a few substitutions to the recipe. I used whole wheat pastry flour for half of the flour called for in the recipe. Also, instead of using the stem ginger in syrup (I couldn't find any), I used crystallized ginger. I didn't make the chocolate glaze for the top of the gingerbread, because when I tried a piece without it, I thought that the gingerbread was sweet enough and the chocolate in the bread was very pronounced, so I didn't want to overpower the ginger flavor. The gingerbread took about 55 minutes to fully bake, about 15 minutes longer than the recipe states. I really liked this gingerbread, it had a subtle but pronounced ginger flavor, and the spices are just right. The chocolate is a nice addition, and it is a nice change to traditional gingerbreads. I will be making it again.