Puffed Quinoa and Chocolate Fridge Cake

Method

1. Line a 20cm square shallow tin with parchment paper.
2. Break up about 200g quarter of chocolate and melt it in a bain marie, a bowl over a small pan of water).
3. Roughly chop a couple chunks of ginger and 50g flaked almonds and add to the chocolate with two tablespoons of the ginger syrup.
4. Once it has melted mix in the puffed quinoa.
5. Gently press the mix into a tray.
6. Melt the remaining chocolate with another tablespoon of ginger syrup and spread it on top of the mix.  
7. Sprinkle over the rest of the almonds (if you have time, first toast them in a dry pan over a medium heat until they're just turning ). 
8. Put the tray in the fridge for a few hours or over night to set.