I adore most spices, with ginger being right up there amongst my favourites so the decision to make these doughnuts was an easy one. Ginger and dark chocolate is a definite winning combination in my book, the only real problem here with such tempting ingredients lies in holding off eating them in their raw state for long enough. But please do as these are really worth the wait, best eaten straight out of the fryer, glistening and piping hot, just be careful not to burn yourself on that molten ganache!
Once again I stuck to this tried and tested dougnut recipe. This time adding some chopped stem ginger into the dough with a good glug of the syrup from the jar, this does make them sticky to handle, however persevere.
For the filling I made a simple chocolate ganache by heating 100g double cream in a pan then stirring into 100g of finely chopped chocolate (I used 72%) until all the chocolate is melted and the ganache is smooth and glossy. I chilled this for a couple of hours then used a teaspoon to make small balls which I then carefully sealed inside my doughnuts before frying.