Chocolate candy bar cake

Name: Chocolate candy bar cake
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 3 red and white candy canes (approx. 30 g each); 75 g Gewürz-Spekulatius; 75 g Sugar; 150 g Flour; 2 TEASPOONS Baking Powder; 50 g Chocolate drink powder; 150 g Chocolate droplets; 125 g soft butter; 3 Eggs (size M); 200 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

3 red and white candy canes (approx. 30 g each)
75 g Gewürz-Spekulatius
75 g Sugar
150 g Flour
2 TEASPOONS Baking Powder
50 g Chocolate drink powder
150 g Chocolate droplets
125 g soft butter
3 Eggs (size M)
200 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Grease a ring cake tin well and dust with flour. Chop the candy canes and put aside about 1/3. Finely crumble the speculoos. Mix sugar, flour, baking powder, chocolate drink powder, speculoos crumbs and chocolate drops.
2
Cream butter with the whisk of the hand mixer. Stir in the eggs one by one. First stir in the flour mixture, then the cream.
3
Fill the dough into the prepared form, smooth it down. Sprinkle candy cane crumbs on top, but do not sprinkle on the edge of the tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes.
4
Take out, let it cool down briefly, then turn onto a cake rack. Turn the cake carefully and let it cool down. Sprinkle with the remaining candy cane crumbs.