Preheat the oven to 200C/400F/Gas 6.
For the cake, place the butter and sugar into a food processor and blend until light and fluffy.
Add the flour, eggs and chillies and blend again to make a thick, smooth batter.
Lightly grease a 20cm/8in cake tin and pour the batter into the tin. Sprinkle over the chocolate, then transfer to the oven and bake for 10-12 minutes, or until risen but still slightly soft in the middle.
Meanwhile, for the chocolate drizzle, place the cream, milk and ginger into a pan and simmer gently for 4-5 minutes.
Add the chocolate and stir until melted to make a smooth sauce.
To serve, carefully turn the cake out onto a serving plate and pour over the sauce.
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