Gingerbread with burned caramel sauce

Directions

1. Old-fashioned Gingerbread
2. Preheat your oven to 350F and grease an 9X9" baking pan. In a small bowl, stir together the dry ingredients (flour, baking soda and spices).
3. In a bowl, beat the butter and sugar together with an electric mixer until the mixture is smooth. Then beat in the molasses, hot water (carefully), and cream until frothy. Finally beat in the egg.
4. Quickly stir in the dry ingredients and candied ginger (if using) until just combined. Don't over stir. Scrape the batter into the prepared baking pan and pop into the oven.
5. Bake for about 40-45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for a very moist cake.

1. Burnt caramel sauce and whipped cream
2. In a heavy bottomed pot, combine the 3/4 cup sugar and the water. Heat over medium, without stirring at all, until the edges have begun to melt and turn amber.
3. With a heat proof utensil, begin to stir up the melted bottom and edges and keep cooking, stirring all the while, until the sugar has all melted, turned a deep brown color and started to smell just a titch burned. This should take 3 or 4 minutes.
4. Remove from the heat and stir in 1 cup of heavy cream - be careful for splatters. Stir until it is completely combined, however the caramel may instantly harden when the cream hits it. Don't worry. Return the pot to the stove top and cook over very low heat until all the caramel is melted into the cream and it is well combined. Remove from the heat and stir in the salt and 1 tsp. vanilla. Set aside and allow to cool very slightly but keep warm.
5. In a chilled metal bowl (or in a standing mixer) whisk together the other 1 cup of heavy cream, 2 Tbs of sugar and 1 tsp. vanilla until soft peaks form.
6. Cut the gingerbread into 8 slices, drizzle each slices with a scoop of caramel and a very generous dollop of whipped cream. Enjoy