How to make
Put the chocolate and butter together in a bowl and melt them in a water bath. Add the cayenne pepper and stir well. Transfer the chocolate into a bowl and add the eggs one at a time, whipping after each.
Add the white and vanilla sugars, then the flour gradually, stirring until you get a smooth cake batter. Add the candied ginger, mix again, to get it to distribute evenly.
Pour the mixture into baking dish with a 9 1/2″ (24 cm) diameter, the bottom of which you've covered with baking paper and the walls which you've buttered. Bake in a preheated oven at 370°F (190 °C) for about 30 minutes.
Check its readiness with a wooden stick. During this time, prepare the chocolate mousse, by melting chocolate in a water bath and cooling it to room temperature. Whip the cream with sugar until it gets hard tops and then add the cream cheese to it in parts. Mix until uniform.
Add the chocolate and beat again. Cool in a refrigerator until it's time to assemble the cake. After the layer has been baked and cooled completely, cut it in two horizontally, to produce two identical layers. Put the bottom one on a platter and brush it with plenty of cream on top.
Set some aside for decoration. Cover with the other layer.
Prepare the glaze by melting chocolate in a water bath. Add the cayenne pepper, stir well and pour the oil in a thin trickle. Leave it to drain, smearing the glaze lightly with the back of a spoon.
Cool briefly, decorate it with roses shaped from the rest of the cream and sprinkle it with a little more ginger.
For a nice appearance, add small chili peppers, not necessarily to eat them, but just for fun. Or you can just make fake chili peppers from the sugar dough.
