Description
Indulge in a blissful journey of flavors with our Turtle Caramel Biscoff Cake, featuring rich chocolate ganache, gooey caramel, and crunchy pecans over a Biscoff crust.
Ingredients
Scale
- 1 1/2 cups crushed Biscoff cookies
- 1/2 cup unsalted butter, melted
- 1 cup caramel sauce
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (180°C) and grease your 9-inch springform pan.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter until fully mixed, then press into the bottom of the prepared pan.
- Bake the crust for about 10 minutes and allow it to cool completely.
- In a saucepan over medium heat, gently heat the heavy cream until just starting to simmer, then pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth, then add vanilla extract and salt.
- Mix the caramel sauce with chopped pecans in a separate bowl.
- Pour half of the chocolate ganache over the Biscoff crust, layer with caramel-pecan mixture, and finish with the remaining ganache.
- Refrigerate for at least 4 hours to set.
- Top with whipped cream and drizzle with additional caramel before serving.
Notes
Line the bottom of the springform pan with parchment paper for easier removal. The cake is best made a day before serving to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg