Let the butter melt. Crumble the speculoos in a food processor. Mix the melted butter into the speculoos and place it at the bottom of the cake pan and along the edge. Melt the chocolate au bain-marie.

Separate the yolks from the egg whites. Quickly stir the egg yolks into the melted chocolate. Make sure the chocolate is not too hot so the yolks do not solidify.

Beat the egg whites until stiff foam forms. Using a spatula or spoon, carefully spoon the egg whites through the melted chocolate.

Pour the chocolate over the speculoos base and top with chocolate chips. Place in the refrigerator for at least 1 hour.

Tip!
Choose a nice dish to make and present the cake in. It is not easy to take them out: the chance of breaking them is high. Therefore, I prefer a nice dish, in which I can present them right away.

Tip!
You can also buy chocolate chips ready-made in the supermarket. Easy and very nice.

Tip!
You can easily prepare this cake a day in advance.