Name: Chocolate-Coffee Gingerbread with Hazelnut Poached Pears
Yield: Makes 10 servings
Ingredients: 1 3/4 cups (packed) raw sugar or (packed) golden brown sugar; 1 1/2 cups water; 1/3 cup Frangelico (hazelnut liqueur); 5 small firm but ripe pears, peeled, halved lengthwise, cored; Nonstick vegetable oil spray; 2 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon coarse kosher salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1 cup sugar; 1 cup robust-flavored (dark) molasses; 1 cup mild-flavored olive oil; 3 large eggs; 1 cup freshly brewed coffee; 1 cup chopped bittersweet (60% cocoa) chocolate (5 to 6 ounces); 1/4 cup chopped crystallized ginger; 1 cup chilled whipping cream; 3 tablespoons powdered sugar; 1 teaspoon instant coffee crystals

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Chocolate-Coffee Gingerbread with Hazelnut Poached PearsDan Forbes

This deep, rich cake gets extra flavor from bittersweet chocolate, coffee, and crystallized ginger.

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