Leftover cake with speculatius

Ingredients for 4 servings:

• 200 g wheat flour or spelt flour
• 200 g almonds or hazelnuts, ground
• 200 ml oil
• 1 tsp, heaped baking powder
• 6 tbsp cocoa powder, instant or 2 tbsp cocoa powder, then less sugar
• 200 g sugar
• 4 eggs
• 20 speculatius cookies
• some milk
• Fat for the mold
• 1 bar of couverture, dark or milk chocolate or powdered sugar
• possibly chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

very versatile

Preheat the oven to 180°C (top/bottom heat). The oven rack should be on the middle shelf. Combine the flour, baking powder, oil, nuts, instant cocoa or cocoa powder, sugar, and eggs and mix with a mixer until a smooth batter forms. Add the milk until the batter becomes slightly softer, but still not too runny. Place the speculatius biscuits in a bowl and crush them with a mortar and pestle. The pieces shouldn’t be too large, as they will otherwise interfere with the chewing of the finished cake. If you don’t have or don’t like ground nuts, you can also grind some of the speculatius biscuits into a powder with a mortar and pestle and mortar and use them instead of the nuts. You can then use more than 20 biscuits. If you have a leftover chocolate Santa Claus, you can crumble it and add it to the batter along with the speculatius pieces. You can, of course, also chop regular chocolate into small pieces. You can use dark or milk chocolate, depending on your preference. Pour the prepared batter into a greased pan and bake for about 60 minutes. Every oven heats differently, so I recommend checking with a skewer after 50 minutes to see if it’s done. Repeat this process every five minutes or so until it’s done. It’s better to take it out of the oven a little too early than too late, as otherwise it will become too dry. Once the cake has cooled, turn it out of the pan and pour the chocolate coating over it. You can, of course, omit it and replace it with powdered sugar.