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GINGER CAKES WITH TWO
SAUCES
serves 12
For
the cakes:
3 1/2 ounces soft butter
1/2 cup sugar
1 teaspoon ginger
1 egg
3 egg yolks
1 1/2 ounces bittersweet chocolate, melted and
cooled
3 ounces flour
1 ounce potato starch
1/2 teaspoon baking
powder
butter and flour for the molds
for the chocolate sauce:
1/3
cup water
3 ounces sugar
3 ounces bittersweet chocolate, chopped
for the mango sauce:
3 mangoes, peeled, pitted and chopped
1/2
cup sugar
for the garnish:
icing sugar whipped cream
slivered
almonds
chocolate shavings
For the cakes:
Preheat oven to 350
degrees.
Butter and flour custard cups or muffin tins. Cream butter and
sugar. Beat in egg and egg yolks, one at the time, and chocolate. Sift together
the dry ingredients. Stir into the egg mixture.
Fill cups or tins 2/3 full
with batter.
Bake 25 minutes.
For the chocolate sauce:
Boil water
with sugar. Stir in chocolate to melt.
For the mango sauce:
Puree
mangoes with sugar in a blender. Unmold ginger cakes on individual dessert
plates.
Sprinkle with icing sugar. Serve with a spoonful of each sauce, a
dollop of whipped cream, a few slivered almonds and some chocolate shavings.
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