Gingerbread cakes with hot chocolate

Ingredients

• 1 cup wheat flour
• 1/2 cup gingerbread cookie crumbs
• 1/2 cup brown sugar
• 1/2 cup butter, at room temperature
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup milk
• 1/2 cup chopped dark chocolate
• 1 cup milk
• 1/2 cup heavy cream
• Marshmallows, to decorate (optional)

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the flour, gingerbread crumbs, baking soda, salt, cinnamon, ginger and cloves.
3. In another bowl, beat the butter and brown sugar until smooth.
4. Add the egg to the butter and sugar and beat until well combined.
5. Add the flour mixture to the butter mixture, alternating with the 1/2 cup of milk, and mix well until the batter comes together.
6. Add the chopped dark chocolate to the batter and mix well.
7. Pour the batter into a greased muffin tin.
8. Bake the gingerbread cakes for about 20–25 minutes, until golden and firm.
9. Meanwhile, make the hot chocolate: in a saucepan, heat the 1 cup of milk and the cream over medium heat.
10. Add more chopped dark chocolate and stir until it has completely melted and the mixture is smooth.
11. Serve the gingerbread cakes warm with the hot chocolate poured over them, decorated with marshmallows if you like.