Chocolate, Ginger & Walnut Cake

FOR THE CAKE: Preheat the oven to 350 degrees F. Grease and flour an 9-inch springform pan.

Combine the cream and chocolate in the top of a double boiler and stir over simmering water until combined. Stir in the butter and set aside to cool.

Beat the egg yolks and sugar until pale. Stir into chocolate mixture alternately with the flour, baking powder, ginger, and walnuts.

Beat the egg whites until stiff and gently fold through the mixture. Pour into the prepared pan and bake for 30-40 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 15-20 minutes. Turn out onto wire rack to cool completely before icing.

FOR THE ICING: Soak the ginger in the rum. Combine the sugar and one-third of the cream in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and whisk in the butter, ginger, and rum. Refrigerate for 10 minutes. Beat the remaining cream until soft peaks form. Gently fold into the cooled mixture and spread over the cake. Decorate with the extra chopped ginger.