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14 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups  unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour

Garnish - powdered sugar and crystallized ginger strips

Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth then cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend, whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and refrigerate (up to 1 day). 

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen, allow to rest in dishes 5 minutes then using a hot pad and holding dish very firmly, place plate gently on top and invert onto plate. Repeat with remaining cakes. Dust cakes with powdered sugar, top with ginger strips and serve cakes with ginger ice cream (see below).

To make ginger ice cream, soften 1 pint of good quality vanilla ice cream and add 2 tablespoons grated fresh ginger.  Fold together and return to an airtight container, freeze  until firm (about 4 hours).  Serves 8.