Ingredients

  • Ganache
  • 55 grams semisweet chocolate
  • 60 grams heavy cream
  • For Cake
  • 125 grams flour
  • 2 teaspoons ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 110 grams unsalted butter
  • 165 grams brown sugar, packed
  • 2 large egg
  • 55 grams sour cream
  • 60 milliliters molasses

Directions

1. Ganache: Line a 3" ramekin with plastic wrap, leaving a 2" overhang.
2. Chop chocolate & transfer to bowl. Bring cream to a boil & pour over chocolate. Combine then pour into ramekin. Freeze. May be made 1 week ahead covered & frozen.
3. Cake: Preheat oven to 375*F/GM 5/190*C. Butter & flour 4 medium size ramekins.
4. Sift dry ingred. Beat butter & brown sugar until light & fluffy. Beat in eggs, sour cream & Molasses. (Mixture will separate.) Add flour mixture until ingred. just combined. Spoon 1/2 cup batter into each ramekin and bake on baking sheet in middle of oven 20 min. Remove frozen ganache & quarter. Place a piece in center of each cake, press down gently. Bake cakes 15-20 min. more or until set and a crust is formed on top. Cool cakes in ramekins on a rack 10 min. Cake may be made 1 day ahead and kept in ramekins, covered, at room temprerature. Reheat cakes, covered in foil, in a 375*F/190*/GM 5 oven for 10 minutes before serving.
5. Invert cakes onto plates and serve warm with crème anglaise.

Notes
Serving Ideas:Original serves 5. Serve with Ginger Crème Anglaise


Categories
Cakes
Keywords
Cakes
MacGourmet downloadGinger Cake w/ molten chocolate center. To import, drag image to your MacGourmet recipe box.