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1
Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it.
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2
(Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
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3
Chop chocolate and transfer to a bowl.
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4
In a small saucepan bring cream to a boil and pour over chocolate.
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5
Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin.
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6
Freeze ganache while preparing cake.
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7
(Ganache may be made 1 week ahead and frozen, covered.)
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8
Preheat oven to 375F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
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9
Into a bowl sift together flour, ginger, baking soda, and salt.
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10
In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy.
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11
Beat in eggs, sour cream, and molasses until combined well.
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12
(Mixture will separate but will come together again when flour mixture is added.)
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13
Add flour mixture to egg mixture, beating until just combined (do not overbeat).
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14
Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes.
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15
Run a thin knife around side of cutter and remove ganache.
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16
(Alternatively, lift ganache out of ramekin using plastic wrap.)
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17
Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes).
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18
Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top.
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19
Cool cakes in pans or ramekins on a rack 10 minutes.
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20
(Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature.
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21
Reheat cakes in a 375F oven before serving.)
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22
Invert cakes onto plates and serve warm with creme anglaise.
