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Preheat the oven to 170°C/150°C Fan/325°F and very lightly grease your pudding dish.
Melt the butter and chocolate in a heavy-based saucepan very, very gently. Keep the heat really low and be patient. Don’t stir, just lift the pan up and give it a swirl every now and then.
Once it is a sludgy paste in buttery liquid, remove from the heat before adding the sugar and ginger, and stir gently to combine. It should amalgamate into a glossy-looking fudge. Allow to cool off the hob for 10 minutes.
Stir in the eggs and keep stirring until they’re completely incorporated. Add the chopped walnuts and ground almonds and stir gently to combine.
Pour into your prepared dish or tin and bake in the oven for 35–40 minutes, or until golden brown on top, crisp at the edges and beginning to come away from the sides of the dish or tin.
Leave to cool for 30–40 minutes before cutting into it, and serve with crème fraîche and raspberries.