5
Place the rice flour, plain flour, coconut cream, ground almonds, ground ginger, stem ginger and yolks in a machine bowl and beat with a paddle attachment until white in colour then fold into the melted dark chocolate. Whisk the egg whites to soft peaks, slowly adding the sugar and then fold gently into the chocolate mixture. Fill the moulds ¾ full and cook for 12 minutes, then rest for 5 minutes