Chocolate cake with spice notes

Name: chocolate cake with spice notes
Cook time: 45 min
Total time: 200 min
Yield: 12
Cuisine: Dutch
Ingredients: 200 g unsalted butter extra to grease; 200 g dark chocolate 72%; 4 medium sized egg; 150 g dark brown sugar; 1 mespoint salt; 200 g self raising flour; 200 g crunchy speculoos pasta pot of 400 g; 200 g chocolate Icing bag 100 g; 13 spiced Bisquit; 150 g chocolate spice nuts (white, milk and pure)

Chocolate cake with spiced biscuit, glaze, gingerbread biscuits and chocolate cutlets

Ingredients

Kitchen Stuff

1 spring form (Ø 18 cm)
1 baking paper

Directions

Preheat the oven to 170 ° C.
Line the bottom of the spring form with parchment paper and grease the edges with butter. Melt the rest of the butter in a saucepan.
Break the chocolate into pieces and add to the melted butter. Let melt on low heat, stir regularly.
Put the eggs with the caster sugar and the salt in a bowl. Beat with a mixer in 5 minutes to a foamy whole.
Strain the flour above and mix gently with a spatula. Add the chocolate butter mixture and mix gently with a spatula.
Pour in the spring form and bake for about 35 minutes in the middle of the oven.
Allow to cool completely in 2 hours. Remove the cake from the spring form and cut it in half.
Brush the bottom half with the puff pastry paste and place the top half on top.
Heat the chocoglaze according to the instructions on the package and pour over the cake. Spread evenly over the outside with a spatula.
Stick the speculaas around on the side of the cake. Sprinkle the top with the cloves. Yummy! .