Ming Tsai

Recipes

Directions

1. Preheat the oven to 300°F. Grease twelve 4-ounce ramekins and line the bottoms with parchment or wax paper.
2. If the ganache has been chilled, warm it in a microwave oven at medium for 1 minute until it is completely melted and can be stirred easily. Or melt it in a metal bowl or saucepan submerged in a larger bowl or pan of hot water. If necessary, transfer the warmed ganache to a medium bowl and set aside.
3. Using a mixer set at medium speed, whip together the eggs and sugar until the mixture has tripled in volume, about 5 minutes for a standing mixer, 15 to 20 minutes for hand-held. Add the egg mixture to the ganache and fold the two together until thoroughly combined. Fill the ramekins three-quarters full with the batter. Place the ramekins in a deep pan or roasting pan and fill it with enough hot water to come halfway up the sides of the ramekins. Bake until the cakes are set but still moist, or until a paring knife inserted in them comes out with a coating that's still a bit gooey, 15 to 20 minutes. (If in doubt, underbake.)
4. Meanwhile, make the cardamom cream. Using a mixer, or by hand, whip the cream until lightly thickened. Add the tablespoon of sugar and the cardamom and continue whipping until stiff peaks form. Refrigerate until ready to use.
5. Top the cakes with the cardamom cream and serve warm.