Melt in a water bath 200 grams of chocolate with milk, sugar and cream. After removing the mixture from the heat, add the egg yolks and mix well, then let cool. Finely chop the candied ginger and connect with the cooled chocolate mass. The resulting mixture enter the whipped whites with a mixer.
Chop sponge cake and place on the bottom of the form, on top of the biscuit Put the remaining chocolate, break it into squares. Fill in the form of chocolate-ginger mixture, close the foil and refrigerate for 24 hours. Dessert terrine ready!