If like me you love ginger then try these delicious little cakes. Made with ginger beer and dried ginger, these are soft, moist and as a bonus, freeze really well. Just pop into the oven from frozen for an easy treat. Serve warm with ice cream or cream, just lovely.
Oven at 170C
100gr 50%-60% good quality chocolate drops or chopped chocolate
250ml ginger beer
250gr gluten free plain flour mix
50gr cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
100gr coconut palm sugar
1 tsp ground ginger
40gr melted butter
Chopped crystalised ginger for the top if you have it
Melt the chocolate with the ginger beer over a bain marie until the chocolate is completely melted
Place all the dry ingredients in a bowl and whisk with a hand whisk to ensure there are no lumps
Add the melted chocolate mix and melted butter and whisk to a smooth batter
Pour into greased muffin tins or silicone molds, top with the crystallised ginger if using.
Bake for 12-15 minutes until just firm to the touch and a skewer comes out clean.
Serve just warm with ice cream of choice.