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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/8 cups softened butter (1 cup plus 1 1/2 tbsp) |
1 1/3 cups granulated sugar |
3 teaspoons grated ginger |
2 eggs |
4 2/3 ounces all-purpose flour (1 cup plus 1 tbsp) |
1/2 cup cocoa |
1/2 cup milk |
7 ounces dark chocolate (60-80% cacao, measured by weight) |
1 cup heavy cream |
4 teaspoons brown sugar |
Directions:
1. Preheat oven to 350°F.
2. Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and milk.
3. Spoon the mixture into six 8 oz oven-safe pudding molds or ramekins, and smooth the tops. Bake in preheated oven for 35 min, or until a toothpick into the center comes out clean.
4. * Set aside for 10 min to cool. Run a thin-bladed knife around the inner edge of each mold, then turn upside down onto serving plates.
5. Sauce:.
6. Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth and slightly thickened.
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