A deliciously moist and rich chocolate sponge loaded with crunchy pieces of Oreo biscuits. Drizzled with Lotus Biscoff spread and crunched Lotus biscuits. You can heat the cake for a few seconds and serve it with your favourite ice-cream.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Utensils
Step 1
Using a large bowl, add the melted butter and white sugar and whisk together to cream both of the ingredients together.
Step 2
Add the flour, cocoa powder, vanilla and eggs and whisk further to combine the dry and wet ingredients together. Then add the broken pieces of Oreos and fold them gently in the batter.
Step 3
Pre-heat your Ninja Foodi Mini Flip Oven to 170C degrees (if you are using a conventional oven preheat the oven at the beginning).
Step 4
Place the batter in a 6-inch greased round tin and bake for approximately 20-25 minutes.
Step 5
Pierce the cake to check it has baked through, allow the cake to cool for around 20-25 minutes then remove the cake from the tin and allow it to cool on a wire rack.
Step 6
Place the cake back in the tin, melt the Lotus Biscoff spread in the microwave for approximately 30-45, drizzle over the top of the cake, sprinkle pieces of Lotus biscuits and place the cake in the fridge for approximately 15 minutes for the Biscoff spread to harden.
Using a large bowl, add the melted butter and white sugar and whisk together to cream both of the ingredients together.
100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Step 2 of 7
Add the flour, cocoa powder, vanilla and eggs and whisk further to combine the dry and wet ingredients together. Then add the broken pieces of Oreos and fold them gently in the batter.
100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Step 3 of 7
Pre-heat your Ninja Foodi Mini Flip Oven to 170C degrees (if you are using a conventional oven preheat the oven at the beginning).
100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Step 4 of 7
Place the batter in a 6-inch greased round tin and bake for approximately 20-25 minutes.
100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Step 5 of 7
Pierce the cake to check it has baked through, allow the cake to cool for around 20-25 minutes then remove the cake from the tin and allow it to cool on a wire rack.
100g
white sugar
100g
melted butter
90g
self-raising flour
10g
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
80g
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
3oz
white sugar
3oz
melted butter
3oz
self-raising flour
0oz
cocoa powder
2
eggs
1 tsp
vanilla extract
5
oreo biscuits broken into pieces
2oz
Lotus Biscoff spread
NADA
2-3 Biscoff biscuits
Step 6 of 7
Place the cake back in the tin, melt the Lotus Biscoff spread in the microwave for approximately 30-45, drizzle over the top of the cake, sprinkle pieces of Lotus biscuits and place the cake in the fridge for approximately 15 minutes for the Biscoff spread to harden.
