Hello! I was just in Prague at a great restaurant called V Zatisi. For dessert I had a warm gingerbread cake with caramel and raspberry sauce with nut ice cream. I need to re-create this dish it was amazing!!
The sauce and ice cream are easy- the cake is the problem. The cake was probably not "traditional" gingerbread because it was light in color and extremely moist-more moist than most dense cakes. I am thinking maybe they used the ginger, cloves, and cinammon and a lot of brown sugar instead of molasses? Ive already tried to re-creat it with just a little molasses, but it didnt taste right. Should I just get a recipe for a moist cake, substitute brown sugar for white, and add the clove, cinammon, and ginger?