Grease four soufflé cups (200 ml each) and sprinkle with flour. Tap out excess flour. Roughly chop the chocolate. Melt butter in a pot. Add the chocolate and remove from the heat.
Chop the ginger finely. Stir chocolate mixture until smooth. Mix eggs, egg white, ginger and sugar. Stir in chocolate mixture. Carefully fold in the flour and fill the mixture into the moulds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
Allow to cool briefly, then carefully remove the cake from the mould. Serve warm with macadamia ice cream.