As the nights start to draw in, cheer yourself up with a chocolate and ginger feast.
Dark chocolate 55% minimum 150 grams
Butter 150 grams
Sugar 150 grams
Flour 75 grams
Butter for mold 30 grams
Sugar for mold 30 grams
Candied Ginger 60 grams
Melt the chocolate with the butter (in a double boiler or slowly in the microwave), add the sugar, mix well, add the eggs, mix well, add the flour mix well.
Butter and sugar coat your little molds.
Fill them up with the chocolate mixture and keep in the fridge for at least one hour (up to 3 days).
Cut your ginger into small pieces, and spread on top of the cakes just before baking.
Preheat the oven to 180 degrees C and cook your cakes for 8 minutes. Let them rest 8 more minutes in the mold on the table, then flip them over to unmold and serve.
This recipe was from Cook’n with Class Uzès.