This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »

• All Purpose Flour 10oz.
• Fresh ginger, minced 3TB
• Powdered Ginger 2tsp.
• Black Pepper 1/2 tsp
• Cinnamon 1/2 tsp.
• Baking Soda 1/2 tsp.
• Salt 3/4 tsp.
• Butter, at room temp. 8oz.
• Dark Brown sugar 12oz
• Eggs 4each
• Sour Cream 4 oz.
• Molasses 5oz.
• Dark Chocolate 12oz
• Heavy Cream 8oz (1 cup)

1. Bring heavy cream to a boil and pour over chocolate in a bowl; put bowl in fridge; when firm, about 2-3hrs, scoop and roll ganache into 1’’-1-1/2’’ balls; keep in fridge (can be done a day ahead);( ganache balls do not have to be perfectly round!)
2. Mix dry ingredients (flour, ginger,pepper, cinnamon, powdered ginger, baking soda and salt) together and set aside.
3. Mix together the molasses and sour cream and set aside
4. Beat butter with sugar until fluffy; add eggs one at a time, scraping down sides of bowl after each addition
5. Add flour in 2 additions, alternating with sour cream; do not over mix
6. Line 8 muffin cups with their own square of foil- make sure the foil square goes up and over the sides; spray well w/ nonstick coating
7. Fill cups 3/4 of the way with gingerbread batter and gently press down w/ ganache ball in center; add just enough batter to cover the ganache
8. Bake cakes at a 375 degree oven for 10-15 min, until browned well on outside. Use foil to lift cakes out and peel foil off. Serve immediately, while still warm, with ice cream