Crunchy chocolate cream slice


Preparation time: 60 minutes

Difficulty: Middle


Yield: 24 Slices (Tray 40 x 30 cm)


Ingredients for the batter:

·       4 eggs

·       100 g corn sugar

·       15 g vanilla sugar

·       120 g spelt flour

·       2 tsp baking powder

·       30 g Cocoa powder

Ingredients for the crunchy filling:

·       320 g milk-nut chocolate (low fructose)

·       240 g spelt butter biscuits

Ingredients for the cream topping:

·       300 g dark chocolate (low fructose)

·       800 g cooled whipping cream

·       4 packets of cream stabilizer


·       Ca. 40 g dark chocolate



  1. Pre-heat the oven to 180 degrees
  2. Line a 40 x 30 cm baking tray with grease proof paper
  3. Beat the eggs in a bowl until creamy
  4. Add the corn sugar and vanilla sugar and beat another 2 minutes
  5. Add the flour, baking powder and cocoa and mix thoroughly
  6. Spread the batter in the baking tray evenly
  7. Bake in the oven for approx. 12-15 minutes
  8. Remove the cake out of the oven and carefully take the cake with the grease proof paper out of the tray. Overturn the cake onto a new piece of grease proof paper and leave to cool. When the cake has cooled down, remove the grease proof paper.
  9. Melt the nut chocolate in a bowl over hot water
  10. Place the biscuits in a freezer bag and with a rolling pin crush them into fine crumbs
  11.  Add the biscuit crumbs to the chocolate and mix thoroughly. Spread the mixture over the cake base
  12. The next step is to melt the dark chocolate, like the nut chocolate, in a bowl over hot water
  13. Stiffly whip the cream with the stabilizer
  14. Carefully mix the chocolate under the whipped cream and spread evenly over the crunchy filling
  15. Grate some dark chocolate and sprinkle over the creamy topping. As much as you want 😊
  16. Place the cake for at least 2 hours in the fridge
  17. Enjoy!!