Small ginger cake with sweet sauces
Instructions
To prepare the cake, whip the butter with 100 g of icing sugar with a whisk or electric mixer until the mixture is smooth and creamy.
Always working, add grated ginger, then the egg yolks, one at a time, the melted chocolate, cold and finally the sifted flour with the starch and a teaspoon of yeast.
Grease and flour 12 stencils for creme caramel, fill up to two-thirds with the dough, spreading evenly, then infornateli at 170 degrees for 25 minutes.
Meanwhile, prepare chocolate sauce: boil for 2 minutes 100 g of water with the sugar, then add the shredded and dark chocolate, stirring, let it dissolve into a creamy sauce.
For the mango sauce, instead, it will be sufficient to liquidize the pulp of the fruit with sugar.
The cake baked in ginger, sformateli, put them on saucers from serving, spolverizzateli with icing sugar and serve warm, accompanied with a spoonful of each sauce, a dollop of whipped cream, almond flakes and, if desired, even chocolate toppings.
Ingredients and dosing for 12 persons
- For the cake:
- 100 g of butter
- 120 g of icing sugar
- 80 g of flour
- 40 g of chocolate
- 30 g of potato starch
- 20 g of grated fresh ginger
- 1 egg
- 3 egg yolks
- 1 teaspoon of baking powder
- Butter and flour for stencils
- Almond flakes and whipped cream for garnish
- For the chocolate sauce:
- 100 g of sugar
- 100 G = = Chocolate
- For the mango sauce:
- 150 g of with mango pulp
- 100 g of sugar