I was excited to try these because I love gingerbread, and because I had just gotten the awesome ramekins I used for the pot pies a couple of weeks ago. The ramekins worked perfectly for the cakes, and there was just enough batter for all six.
However… no one really liked these They smelled amazing while they were baking, and I couldn’t wait for them to cool enough to give them a try. I served them up for dessert night with some whipped cream, and only one kid finished hers (actually, I cut them all in half because each cake was pretty rich).
I really can’t say what it was that put us off. Maybe we’re used to overly-sugared gingerbread cookies? But it just tended too far on the bitter side of things.
I thought it might have been the coffee extract I used in place of the instant espresso powder (I have never been able to find instant espresso powder), but I only used 1-1/2 teaspoons for the whole batch, so I don’t think that was the problem.
Anyway, so I’ve got three cakes left that I can’t stand the thought of tossing. I’m thinking I might freeze them and add them to a batch of homemade ice cream — I think the ice cream could temper the richness of the cakes. I guess we’ll see!