Ginger and chocolate pots

Ingredients:

Method:

Preheat oven to 180c. lightly grease 4 ramekins. Melt the chocolate in a basin over a pan of gently simmering water. Allow to cool slightly. Place the egg yolks and sugar in a bowl. Using an electric whisk, whisk for 1 minute until the mixture is light and pale in colour. Gradually stir in the chocolate . Whisk the egg whites in a clean mixing bowl until stiff. Lightly fold into the chocolate mixture. Spoon into ramekin dishes. Sprinkle half the ginger over the top. Bake for 15 minutes until well risen and firm to the touch. Mix the crème fraiche with the remaining ginger. Spoon on to warm chocolate pots just before serving. Dust with cocoa powder.