cake mixture 7 oz virgin coconut oil 6 eggs 6 oz xylitol or erythritol 1 teaspoon cinnamon 14 oz ground hazelnuts 5 oz ground almondsdecor 2 oz chopped hazelnuts 1 oz dried goji berries 2 oz sugarfree dark chocolate (I used some with xylitol.)
Method: Pre-heat the oven to 190 degrees C. Melt the virgin coconut fat in a pot. Let it cool down. In a large bowl, whip the egg yolks with the xylitol until pale yellow in colour. Beat in the ground hazelnut, almonds, cinnamon. Slowly pour the coconut fat with constant stirring to. Pour the batter in a 9” round silicone pan. Bake it for 60 minutes. If the cake cooled, heat the chocolate in a water bath. Paint it on with a brush on the cake. Decorate it with hazelnuts and goji berries. Put a wide ribbon around the cake and knot it to carefully.