Preheat the oven to 180'C.
Peel and dice the ginger. Roughly chop the pecan nuts.
Place the butter and the chocolate in a bowl and melt over a pan of simmering water.
Whisk together the eggs and the sugar until they double in volume. Gently fold in the chocolate, flour, pecan nuts, ginger and rum.
Butter and dust the brownie moulds. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!
Remove from the moulds and allow to cool a little before serving.
Whisk the cream and the icing sugar to soft peaks.
Serve the brownie with a quenelle of chantilly cream.
«Try serving this decadent chocolate brownie with a hot chocolate sauce.»