200 g (7 oz) plain dark chocolate (85% cocoa solids), broken into small pieces
2 large eggs
50 g (2 oz) caster sugar
2 pieces of stem ginger in syrup, finely chopped
100 ml (3 1/2 fl oz) double cream
20 cm (8 inch) shop-bought sweet pastry case
cocoa powder, for dusting
vanilla ice cream or crème fraîche, to serve (optional)
Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, then leave to cool slightly.
Place the eggs and sugar in a bowl and beat with a hand-held electric whisk until pale and fluffy. Whisk in the melted chocolate until well combined, then stir in the stem ginger and cream.
Place the pastry case on a baking sheet. Pour in the chocolate mixture and spread the top level. Place in a preheated oven, 160ºC (325º F), Gas Mark 3, for about 10–12 minutes or until just set. The mixture should be slightly wobbly in the centre, but will continue to set on cooling.
Dust with cocoa powder. Serve warm or cold with a scoop of vanilla ice cream or crème frâiche, if using.