First, line a loaf pan with cling film. Then cut the couverture into small pieces. Bring the cream to the boil briefly and then gradually stir in the couverture with the whisk, so that a chocolate cream is created. Please do not vice versa, so do not pour the cream over the chocolate, this results in a tough, unworkable mass.
Now spread the first layer of chocolate cream in the loaf pan. Then place a layer of speculoos on top of the chocolate cream. Repeat this change of chocolate cream and speculoos until the chocolate cream is applied. The last layer should be a chocolate layer.
Then place the loaf pan in the refrigerator for at least 4 - 5 hours. Just before serving, overturn the loaf pan and carefully remove the cling film from the cake.
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