Kalter Hund chocolate biscuit cake
A chilled German cake of butter-biscuit and coconut-fat chocolate layers, sliced after a long setting time.
Active time33 min
Cooking8 min
Total6 hResting : 5 h
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Ingredients
- 250 g bought rectangular crisp butter biscuits
- 400 g milk couverture chocolate
- 200 g 30% fat whipping cream
- 200 g dark couverture chocolate
- 150 g solid deodorised coconut baking fat
- 8 g vanilla sugar
Preparation
Chop both chocolates, dice coconut fat and combine with cream in a microwave-safe bowl. Heat gently in 30-second bursts, stirring and checking the temperature between bursts, for about 8 minutes in total depending on the appliance. Stop as soon as smooth, without exceeding 45 °C. Stir in vanilla sugar.
400 g milk couverture chocolate200 g 30% fat whipping cream200 g dark couverture chocolate150 g solid deodorised coconut baking fat8 g vanilla sugar- knife
- board
- microwave-safe bowl
- microwave
- spatula
- thermometer
Line a loaf tin measuring 25 × 11 cm and 8 cm high with baking paper. Add a little chocolate, then biscuits edge to edge, breaking them to fill gaps. Alternate until everything is used, finishing with chocolate. Cover and chill for at least 300 minutes until firmly set. Unmould, peel away paper and slice.
250 g bought rectangular crisp butter biscuits- loaf tin
- baking paper
- spatula
- cover
- serving plate
- knife
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration