In a bowl, mix flour, baking powder, cocoa, and a pinch of each spice: cinnamon, cardamom, ginger, pepper, cloves (or use gingerbread spice).

In a tall container, such as a blender jar, place half of the softened butter and sweetener. Crack the egg and whip it into a smooth and fluffy mixture.

Gradually add half of the milk, low-sugar jam (e.g., plum, strawberry, orange, or other), and the mixed dry ingredients, continuously mixing.

Once the batter is uniform, transfer it to a small baking pan lined with parchment paper. Bake in an oven preheated to 180°C (356°F) until the cake rises and browns, about 35-45 minutes. Remove from the pan and cut into squares only after cooling.

In a saucepan, combine the remaining milk and butter with the broken chocolate. Heat until combined, stirring continuously.

Spread the liquid topping over each square. Set aside to let the topping solidify.

Store in the refrigerator for up to several days.