Liefmans chocolate cake

Name: Liefmans chocolate cake
Ingredients: 2 Gelatine sheets; 200 g speculaas crumbs; 100 g Melted butter; 180 g Dark chocolate (66–70%); 1 packet of vanilla sugar; 400 g Cream cheese; 200 ml Liefmans Fruitesse; 3 units.eetlepel Fine sugar; 250 ml Whipped cream; 250 g frozen raspberries

Chocolate cake made with Liefmans Fruitesse, dark chocolate and speculoos crumbs.Top with raspberries.

Ingredients

2Gelatine sheets

200gspeculaas crumbs

100gMelted butter

180gDark chocolate (66–70%)

1packet of vanilla sugar

400gCream cheese

200mlLiefmans Fruitesse

3units.eetlepelFine sugar

250mlWhipped cream

250gfrozen raspberries

Preparation

Mix the melted butter with the speculaas crumbs and press the mixture onto the bottom of a baking tin. Place the tin in the fridge and soak 2 sheets of gelatin in the meantime.
In a bowl, whip the cream with the vanilla sugar until semi-stiff, then add the cream cheese and mix until smooth. Meanwhile, melt the chocolate au bain-marie and keep it warm.
Take 1 gelatin sheet out of the water, squeeze it well, and pour a splash of hot water over it to melt. Add this together with the chocolate to the cream mixture and mix with a mixer. Pour the mixture into the baking tin and let the cake set in the fridge for at least 4 hours.
Put the raspberries and 3 tablespoons of sugar in a saucepan over low heat and stir until the sugar is dissolved. Now add the Liefmans while stirring, then the other gelatin sheet. Let the sauce thicken a bit and cool in a glass jar. Garnish the set cake with the Liefmans sauce.