Christmas Chocolate Cake

Ingredients

• 150 g dark chocolate couverture
• 100 g speculaas cookies
• 250 g softened butter
• 100 g whole cane sugar
• 4 eggs
• 350 g whole wheat flour
• 2 tbsp cocoa powder
• 2 tsp Baking powder
• 100 g Ground Almonds
• 120 ml milk (3.5% fat)

Instructions

1. 1.

   For the batter, roughly chop the chocolate and melt it over a double boiler. Let it cool again. Crush the speculaas in a food processor until fine.

2. 2.

   Beat butter with sugar until fluffy. Gradually fold in eggs and chocolate. Mix flour with cocoa, 3/4 of the speculaas, baking powder and almonds; add to the butter mixture and stir in milk.

3. 3.

   Fill the batter into a parchment-lined pan, smooth the top, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 3) for about 35 minutes (test with a skewer). Cool, release from the pan, and let rest on a wire rack. Sprinkle with remaining speculaas crumbs before serving.