Pre-heat the oven to 170C (370F) fan-forced and grease and line a 20cm (9"), round spring-form tin.

Place the Brazil nuts in the bowl of a food processor until fine.

Remove and set aside.

Place the chocolate and orange zest in the food processor and process until fine then remove and set aside with the Brazil nut meal.

Place the sugar, butter, eggs, baking powder, cocoa and ginger into the food processor and process until light and fluffy.

Scrape down the sides and add the Brazil nuts, almond meal and chocolate mixture and process until smooth.

Spread into the cake tin and bake for 50mins to 1h 5mins or until a cake tester inserted in the middle comes out clean.

When the cake is cool, whip the cream with the vanilla until it holds its shape.

Spread on the cake and top with pomegranate seeds, orange zest and sprinkle with cocoa and desiccated coconut.

Serve immediately or refrigerate until serving.