I came up with this idea when my chocolate-crazed family refused to accept gingerbread as an alternative dessert- this was my result! I actually served it w/ left-over cranberry compote and black pepper ice cream.
1Bring heavy cream to a boil and pour over chocolate in a bowl; put bowl in fridge; when firm, about 2-3hrs, scoop and roll ganache into 1’’-1-1/2’’ balls; keep in fridge (can be done a day ahead);( ganache balls do not have to be perfectly round!)
2Mix dry ingredients (flour, ginger,pepper, cinnamon, powdered ginger, baking soda and salt) together and set aside.
3Mix together the molasses and sour cream and set aside
4Beat butter with sugar until fluffy; add eggs one at a time, scraping down sides of bowl after each addition
5Add flour in 2 additions, alternating with sour cream; do not over mix
6Line 8 muffin cups with their own square of foil- make sure the foil square goes up and over the sides; spray well w/ nonstick coating
7Fill cups 3/4 of the way with gingerbread batter and gently press down w/ ganache ball in center; add just enough batter to cover the ganache
8Bake cakes at a 375 degree oven for 10-15 min, until browned well on outside. Use foil to lift cakes out and peel foil off. Serve immediately, while still warm, with ice cream
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Moist Carrot Cake
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