Petit gateau with chocolate, caramel and ginger

Preheat the oven to 180ºC and dust the cake tins with flour.

Divide the dough into 4 pieces and press evenly into the tartlets.

Cut the edges neatly and bake the pie dishes in the middle of the oven for about 15 minutes until lightly browned.

Remove from the oven and allow to cool.

Heat the whipped cream to the boiling point and pour into a bowl.

Beat the chocolate through to a thick sauce. Stir with a spatula until the chocolate has cooled a little and pour 2/3 of the caramel through it.

Divide this filling over the bottom and smooth with the convex side of a spoon.

Allow the chocolate to cool completely and stiffen in about 1 hour.

Garnish the cakes in the middle with the chopped ginger.