Pieces of butter and dark chocolate (used bitter chocolate 85%) to melt in a water bath.
To a uniform, smooth state.
Combine eggs with powdered sugar.
Beat to a fluffy, light mass.
Add cornmeal, 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, carefully and thoroughly mixing with a spatula. The dough turns out to be liquid, drains from the shoulder blade.
Pour the dough into a baking dish (diameter 22 cm, cover the bottom with parchment, grease the sides with butter).Send to bake in a preheated 180-degree oven for 30 minutes, then turn off the oven and leave the cake to cool completely in the form. Then put it in the refrigerator and let it stand for 4-5 hours.