Method

1. Make the hazelnut praline.  Line a baking sheet  with greaseproof paper.

2. Measure nuts into a bowl.  Put the sugar in a heavy based pan and place over a medium heat, leave to melt, do not be tempted to stir with a spoon, shake pan if necessary. As the caramel colours, swirl pan to get an even colour. Using a thermometer heat to 165 c.

3. Shoot the nuts in quickly, then pour straight onto baking sheet.  Once cooled, break up with your hands then blitz in a food processor, the mixture should become a thick paste, add a little warm water to make the paste pliable.

   Alternatively, praline paste can be bought in a good delicatessen

4. Line a 18cm springform tin with greaseproof paper.  Put the cornflakes in a bowl with the hazelnut praline and mix with a fork, it takes a while to coat the cornflakes, it ends up a crispy, gooey lump which you can tip into your lined tin and press with the back of a spoon, to form a layer in the base. Set aside whilst you make the topping.

5. Measure chocolate into a heatproof bowl with 200mls of cream, and melt either over a pan of simmering water or on a low setting in the microwave.

6. Put egg yolks, sugar and syrup in a bowl and whisk with an electric beater till very pale. Add the cool melted chocolate and grated ginger.

7. Whip remaining 300mls of cream to soft peaks, gently fold into mixture. Pour onto cornflake base.

8. Leave in fridge to set. This cake will develop a better flavor if made a day ahead.

   To serve, remove tin, unwrap the greaseproof paper, using a large palette knife slide the cake off the tin base onto a serving plate. Using a warm rounded knife smooth the sides if necessary.

   Dust with cocoa or icing sugar and serve with cream.