Chocolate Ginger Molds Recipe

Name: Chocolate Ginger Molds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup soft margarine; ¾ cup self-rising flour; ½ cup superfine sugar; 2 eggs; ¼ cup cocoa; 1 ounce semisweet chocolate; 2 ounces preserved gingerroot; confectioners' sugar, to sprinkle; 2 egg yolks; 1 tablespoon superfine sugar; 1 tablespoon cornstarch; 1 ¼ cups milk; 3 12 ounces semisweet chocolate

Servings: persons

⅓ cup soft margarine
¾ cup self-rising flour
½ cup superfine sugar
2 eggs
¼ cup cocoa
1 ounce semisweet chocolate
2 ounces preserved gingerroot
confectioners' sugar, to sprinkle
2 egg yolks
1 tablespoon superfine sugar
1 tablespoon cornstarch
1 ¼ cups milk
3 12 ounces semisweet chocolate

1
Lightly grease 4 individual molds or cups.
2
Place the margarine, flour, sugar, eggs, and cocoa in a mixing bowl and beat until smooth.
3
Chop up the chocolate and ginger and add to the mixture.
4
Spoon the batter in the molds until 3/4 full and level off the tops.
5
Cover with foil.
6
Steam for 45 minutes, until the desserts become spongy.
7
While desserts cook, make the custard.
8
Beat together the yolks, sugar, and cornstarch to form a smooth paste.
9
Heat the milk until boiling and pour over the egg mixture.
10
Return to pan and cook on low, stirring until it becomes thick.
11
Remove from heat, add the chocolate and stir until melted.
12
Take the molds out of the steamer.
13
Run a knife around the edges of the molds and turn over onto individual serving plates.
14
Dust with sugar and drizzle the custard over the top.
15
If you have extra preserved ginger, you can decorate with this as well.

869

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup soft margarine, ¾ cup self-rising flour, ½ cup superfine sugar, 2 eggs, and more.

Yes, Chocolate Ginger Molds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Ginger Molds

How did you like this recipe?

Frequently Asked Questions