Chocolate and ginger cups

Makes 6 espresso cups

• 150g (5½ oz) dark chocolate, 70%
• 50g (1¾ oz) butter
• 2 eggs, separated
• 1 bulb of stem ginger, finely chopped
• 100ml (3½ fl oz) double cream, lightly whipped

To decorate: Whipped cream

Place the chocolate and butter into a basin and melt on the Warming Plate or top plate of the AGA (use a cork mat to protect the enamel).

Mix the chocolate and butter together, cool for 5-8 minutes then beat in the egg yolks and the chopped ginger. Whisk the egg whites until at the 'soft peak' stage. Mix in the lightly whipped cream and one-third of the whisked egg white.

Gently fold the remaining whisked egg white into the chocolate mixture then divide between the espresso cups. Place in the AGA refrigerator to set for 2 hours. Serve the cups on their saucers with a small brandy snap to the side.