Line the base of a 20cm square, 4cm deep cake tin (or equivalent) with baking paper. Break the chocolate into pieces and ...

Chop the remaining 180g chocolate into small pieces. Using an electric hand whisk, beat the eggs with the sugar until pale ...

In a bowl, rub the butter into the flour, oats, and brown sugar until crumbly with some pea-sized pieces. Fold in the crystallised ginger and scatter the mixture over the ginger curd layer. Return the ...