Preparation

1. Preheat oven to 180°C (gas mark 6)

2. Break the eggs into a large bowl, add the sugar and whisk until the mixture whitens.

3. Break the chocolate squares into a small bowl and melt in the microwave or bain-marie. Once melted, add the heavy cream, butter, Le Guérandais ground Guérande salt and stir for a long time. Stir this mixture into the sweetened eggs.

4. Gradually sift in the flour, baking powder, cocoa powder and ginger powder. Sprinkle with finely diced candied ginger and pour in rum. Mix again.

5. Pour the batter into a 26cm non-stick cake tin. Place in the oven and bake for 45-50 minutes. Turn out while still hot and cool on a wire rack.