Cold dog

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 12
  • 200 g Whole milk couverture
  • 250 g Dark chocolate coating
  • 250 g Coconut oil
  • 2 Eggs (size M)
  • 60 g Icing sugar
  • 2 TABLESPOONS cocoa powder + something to dust
  • 150 g Butter biscuits
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Chop both chocolate coatings. Melt the coconut oil and couverture in a large bowl over a warm water bath. Whisk eggs, icing sugar and e tablespoon cocoa with the whisk of the hand mixer until thick and creamy. Stir the egg mixture into the chocolate mixture, mix in well

  2. 2

    Line a box mould (23 cm long, 1.5 litre capacity) with foil. Spread some chocolate cream on the bottom. Place 4 biscuits next to each other on top. Repeat until all the biscuits and chocolate cream are used up. Finish with the biscuits. Put them in a cool place overnight. Turn the cake onto a plate, remove the foil, dust with cocoa

  3. 3

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
490 kcal
CARBS
34 g
FATS
37 g
PROTEINS
5 g