Spekulatius chocolate cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Heat the cream in a pot and remove from the heat. Pour the chocolate into the hot cream and melt it while stirring until an evenly smooth chocolate mass is formed. Spread the mixture in two mixing bowls and let it cool down. Then chill for about 1 1/2-2 hours. Put the speculoos into the freezer bag, seal it and crush it finely with a rolling pin.

2. 2

   Put into a bowl. Melt butter in a saucepan. Mix the liquid butter, crumbs and orange liqueur well. Spread a springform pan (springform pan 26 cm Ø) thinly with oil. Spread the crumbs evenly on the base and press them down. Place the mould in a cool place for about 30 minutes. Whip the chocolate cream one after the other with the whisks of the hand mixer for about 1 minute until creamy. Spread approx. 3/4 of the mixture on the speculoos base and smooth it down. Pour the rest of the cream into a piping bag with a large star-shaped spout and decorate the edge of the cake with tuffs. Chill the cake for 2-3 hours. Coarsely chop the chocolate coating and melt it on a hot water bath. Dip half of the almonds in the couverture, drain well and place on baking paper.

3. 3

   Whip the chocolate cream one after the other with the whisks of the hand mixer for about 1 minute until creamy. Spread approx. 3/4 of the mixture on the speculoos base and smooth it down. Pour the rest of the cream into a piping bag with a large star-shaped spout and decorate the edge of the cake with tuffs. Chill the cake for 2-3 hours. Coarsely chop the chocolate coating and melt it on a hot water bath. Dip half of the almonds in the couverture, drain well and place on baking paper. Let the chocolate coat on. Remove the cake from the mould, dust with cocoa and decorate with chocolate almonds

4. 4

   waiting time 3 1/2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
27 g

FATS
27 g

PROTEINS
4 g