Chocolate Gingerbread

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Martha Stewart


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7 ounces best-quality semisweet chocolate

1 1/2 cups all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon cocoa powder

8 teaspoons (1 stick) unsalted butter, room temperature

1 tablespoon freshly grated ginger

1/2 cup dark-brown sugar, packed

1/4 cup granulated sugar, for rolling

1/4 cup unsulfured molasses

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