Chop the ginger small. Mix with 25
gram sugar and put this mixture on the bottom of a round cake tin. Beat all
other ingredients well together and keep beating for 5 minutes; pour this batter
on top of the chopped ginger. Bake the pudding 50 minutes at 180 degrees.
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Take 6 glasses. Cut 12 circles from the cake with the help
of a glass. Beat the egg whites until fluffy. Mix 1 cup of coffee with 50
gram kahlua. Melt the chocolate in the microwave with the rest of the
coffee. Beat in the sugar and the kahlua. Stir in the egg yolks and the rest
of the kahlua. Add the egg
whites carefully. Put two tablespoons of the mixture in each glass. Put a
slice of cake on top and drizzle with the coffee-kahlua mixture. Add another
few tablespoons of the mascarpone mixture, put the second slice of cake on
top and drizzle with the coffee mixture. Add the rest of the mascarpone
mixture. Decorate with a piece of chocolate.
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