Gingerbread Cake

Instructions for the Cake:

1. Heat and melt the butter with the chocolate.
2. Beat the eggs with sugar and gingerbread spice.
3. Add the flour, followed by the cooled chocolate mixture.
4. Once the ingredients are combined, add chopped nuts, dates, and raisins.
5. Bake at 160°C (320°F) for 60-75 minutes (depending on the size of the baking dish) until a wooden skewer inserted comes out clean.

Instructions for the Cream:

1. Start by melting the chocolate. Place a pot of water over low heat; when it begins to boil, place a metal or glass bowl on top.
2. Add part of the chocolate along with milk, rice drink, or oat drink to the bowl. Stir gently.
3. When the chocolate melts, add the remaining chocolate and stir until fully melted.
4. Then add honey and tahini, mixing well.
5. When the cake cools, cut it in half and spread the chocolate mixture in between. Optionally, you can also spread rose petal jam.
6. Spread the cream on top and sprinkle with pomegranate and rose petals.

Tip:

You can also make gingerbread spice at home. Grind together: 3 large cinnamon sticks, 1 small nutmeg, 1 teaspoon of dried ginger, 5-6 allspice berries, ½ teaspoon of black peppercorns, 1 teaspoon of cardamom seeds, 1 teaspoon of cloves, and 1 star anise or 1 teaspoon of anise seeds. Remember to gently toast the whole spices (except for the pepper) in a pan before grinding.