Molten Gingerbread Cake
- For the cake
- 250 grams Gingerbread cookie
- 150 milliliters Whipped cream
- 1 teaspoon cornstarch
- 2 eggs
- 2 tablespoons powdered sugar
- 2 tablespoons lemon juice
- powdered sugar (for dusting)
Preheat the oven to 180°C (approximately 350°F).
For the cake: Crush cookies and boil with cream and starch in a pot. Remove from heat and let cool. Separate eggs, beat egg yolks with powdered sugar until fluffy. Fold into gingerbread cream and add lemon juice. Beat egg whites until stiff and fold into mixture. Grease 4 soufflé ramekins with butter, dust with powdered sugar and pour in batter.
Fill a large, deep baking pan with about 2 cm (approximately 3/4 inch) hot water. Put ramekins into baking pan and bake for about 40 minutes.
For the glaze: Meanwhile, beat egg yolks with sugar and wine over a double boiler until frothy. Remove from heat and continue to stir briefly.
Remove ramekins from oven, release onto dessert plates and cover with glaze. Serve garnished with mint and melted chocolate.