Recipe Directions
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Ingredients
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CAKES:
2½ sticks unsalted butter
2 tsp. Coriander
2 tsp. Vanilla extract
1 tsp. Ginger
½ tsp. white pepper
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14 oz. semi-sweet chocolate, chopped
2 tsp. Cardamom
1 tsp. Cinnamon
½ tsp. Cloves
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6 large eggs
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6 large egg yolks
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3 cups powder sugar
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1 cup All Purpose Flour
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ICE CREAM:
1 tbsp. dark rum
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1 pint Vanilla ice cream, softened
2 tbsp. crystalized ginger, chopped
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Extra powdered sugar
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Crystalized ginger strips
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Directions
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Cakes:
Generously grease 8 ¾-cup soufflé dishes with butter.
Stir chocolate and butter in saucepan over low heat until melted. Add spices and stir until smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in a large bowl until blended. Whisk in 3 cups powder sugar. Then add the chocolate mixture, then the flour. Transfer batter to prepared 8 dishes, filing to top and dividing equally. (Can be prepared up to one day in advance.) Cover and refrigerate.
Preheat oven to 425º. Bake cakes until batter has risen above dish. The top and edges are dark brown and the centers are still soft and runny, about 15 to 18 minutes for refrigerated batter. Run knife around edge. Allow cakes to rest for five minutes. Pick up soufflé dish with hot pad and invert onto plate with a gentle tap. Dust cake with powdered sugar and garnish with crystallized ginger. Serve with Rum-Ginger Ice Cream.Ice Cream:
Mix rum and ginger into softened ice cream. Seal in airtight container.
Refreeze at least 6 hours. Can be made a day ahead.
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Yield
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