Melt the pieces of butter and dark chocolate (85% bitter chocolate is used) in a water bath.
To a homogeneous, smooth state.
Mix the eggs with powdered sugar.
Whisk until a fluffy, light mass is obtained.
Add corn flour, cocoa and ginger to the chocolate mixture (I used dry crushed ginger). Gently mix with a spatula.
Pour the chocolate-flour mixture into the egg mixture, stirring thoroughly with a spatula. The dough turns out to be liquid, drains from the spatula.
Pour the dough into a baking dish (diameter 22 cm, cover the bottom with parchment, grease the sides with butter).
Send it to bake in a preheated 180 degree oven for 30 minutes, then turn off the oven and leave the pie to cool completely in the mold. Then put it in the refrigerator and let it stand for 4-5 hours.
Cut a piece and enjoy... add fresh fruit or a scoop of ice cream...
