1. Melt the butter in a medium saucepan and stir in the biscuits. Press into the base of a 20 cm loose -bottomed round cake tin. Chill whilst preparing the filling.
2. Place the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until melted.
3. Place the mascarpone in a bowl and whisk in the ginger curd until smooth. Whisk in the melted chocolate. Spoon over the base and chill for 1- 2 hours.
4. Carefully remove from the tin and decorate with grated chocolate or chocolate curls. Serve in slices.
Recipe courtesy of The English Provender Co.