This was tasty and easy. I used 4 10 oz capacity ramekins. 8 oz would work too, as the recipe says. David thought it was too sweet. Add the full amount of ginger. Grated ginger compresses a lot more than you think, so you'll need to grate more ginger root than what is intuitive. Also, the cakes didn't get crispy on top like in the picture and I'm not sure why.
If you have time to let it cool a bit (20 minutes?) then it is still warm but not so hot you need ice cream to cool it off in your mouth. The ice cream helped cut the sweetness of the cake and cooled it down, but I don't think it is necessary.
Next time, use only half the sugar and see how it is.
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