Melt the chocolate with the butter (in a double boiler or slowly in the microwave), add the sugar, mix well, add the eggs, mix well, add the flour mix well.

Butter and sugar coat your little molds.

Fill them up with the chocolate mixture and keep in the fridge for at least one hour (or up to 3 days).

Cut your ginger into small pieces, and spread on top of the cakes just before baking.

Preheat the oven to 180C (400F) and cook your cake for 8 minutes.

Let rest 8 more minutes in the pan on a cooking rack.

Then flip them over to unmold and serve.