Grease the baking pan with butter and dust with flour, or line with baking paper.

Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat mode).

Blend or very thoroughly crush the Lotus cookies.

Sift together through a sieve wheat flour, baking powder, and salt.

Add the ground cookies to the mixture and mix together.

Pour sugar into a bowl, add oil and eggs.

Add Biscoff cream and Greek yogurt - mix together with a kitchen whisk.

Pour the wet ingredients into the dry ones and mix thoroughly with a spoon or a whisk.

Transfer the batter to the prepared baking pan.

Bake the cake in a preheated oven for 30-35 minutes - until a wooden skewer comes out clean.

After baking, let the cake cool.

Heat the heavy cream, and when hot, add the chopped chocolate to it - stir until the chocolate melts and you get a smooth glaze.

Let the chocolate glaze cool slightly.

Spread the chocolate over the top of the cake.

Briefly heat the Biscoff spread to make it slightly runny (I heated it for 20 seconds in the microwave) and pour it over the chocolate.

Using a teaspoon, gently swirl the chocolate with the spread to create patterns.

Finally, sprinkle the cake with crushed cookies.