400g Ginger Lime chocolate.
250g unsalted butter
6 eggs
100g raw cane sugar
For the icing:
250ml double cream
75g golden raw cane sugar
90g Peruvian 100% cacao, roughly grated
(Alternatively use 130g of a dark chocolate like Peruvian Chulucanas 70, and reduce the sugar by 40g)
Candied ginger for decoration
Equipment: 25-cm springform cake tin