Spekulatius chocolate cake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1

Ingredients

Servings: 1
  • 600 g Dark chocolate
  • 450 g Whipped cream
  • 175 g Butter
  • 300 g Speculoos
  • 7-10 Tbsp Oil
  • 50 g Dark chocolate coating
  • 18 Almond kernels (without skin)
  • 7-10 Tbsp Cocoa
  • 1 g Freezer bag
  • baking paper

Directions

  1. 1

    Break chocolate into pieces. ##Cream## Bring it to the boil and pull it off the stove. Melt chocolate in it while stirring. Pour into 2 bowls and let cool. Then chill for 1 1/2-2 hours

  2. 2

    Melt butter at low heat. Pour the speculoos into a freezer bag, seal it. Crumble finely with a dough roll. Mix crumbs and liquid butter

  3. 3

    Place the cake ring or springform pan rim (26 cm Ø) on a cake plate coated with a little oil. Pour in the speculoos mass and press it lightly as a base. Chill for about 30 minutes.

  4. 4

    Whip the chocolate cream in both bowls with the hand mixer for about 1 minute each. Spread about 3/4 of the cream on the speculoos base. Pour the rest of the cream into a piping bag (large star-shaped spout). Decorate the cake with tuffs, chill for 2-3 hours

  5. 5

    Coarsely chop the chocolate coating and melt in a hot water bath. ##Dip half of the almonds into it, dry on baking paper. dust the cake with cocoa, decorate with chocolate almonds

Nutrition Facts

KCAL
470 kcal
CARBS
30 g
FATS
36 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriessweetCake