Chocolate ginger cake

Butter, Baking powder without starch, Cinnamon, Ground ginger, Cardamom, Cooking salt, Vanilla, Almond flour, Cocoa powder, Pine nut, Coconut oil, Egg, Blueberry, Erythritol, Mascarpone

Whisk with a mixer: 5 min, Mix: 5 min, Knead the dough: 5 min, Bake in the oven: 50 min, Let it stand: 1 h

Preheat the oven to 180 °C and prepare the cake pan.

In a deep bowl, beat the softened butter (150 g) and cream cheese (125 g) with a mixer until smooth. Gradually add erythritol (65 g) and continue to beat.

Add the eggs (6 pcs.) and melted coconut oil (50 g), and mix well again.

In a separate bowl, combine all the dry ingredients:

• almond flour (200 g);
• cocoa powder (45 g);
• baking powder (2 tsp);
• cardamom (10 g);
• ground ginger (10 g);
• cinnamon (15 g);
• a pinch of salt;
• vanillin or vanilla extract to taste.

Mix thoroughly until you have a smooth batter.

Add pine nuts (20 g) and dried berries (50 g) to the batter, and mix once more.

Pour the batter into the prepared pan and bake for about 40–50 minutes.

You can check for doneness by inserting a wooden stick into the center of the cake: it should come out dry.

After baking, do not remove the cake from the pan until it is completely cool.

The finished cake can be drizzled with chocolate glaze, the recipe for which is attached below.

After 5–10 minutes, when the glaze has set a bit, sprinkle the cake with coconut flakes.