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.