Cold dog

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 3
COOK TIME
30 mins
TOTAL TIME
390 mins

Ingredients

Servings: 18
  • 400 g lactose-free chocolate
  • 250 g Coconut oil
  • 2 Eggs (size M)
  • 75 g Icing sugar
  • 2 TABLESPOONS Cocoa powder for baking
  • 5 TABLESPOONS Rum
  • 200 g lactose-free butter biscuits
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Chop the chocolate and couverture. Melt coconut oil, chocolate and couverture over a hot water bath.

  2. 2

    Cream eggs, icing sugar, cocoa and rum with the whisk of the hand mixer. Stir in the coconut fat chocolate mixture well. Place back on the hot water bath.

  3. 3

    A box mould (23 cm long; 1.5 litre capacity); line 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.

  4. 4

    Leave to set in the refrigerator for at least 6-8 hours (it is best to prepare the cake the evening before). Turn the cake over onto a plate. Remove the foil. Dust the cake with cocoa.

Nutrition Facts

KCAL
330 kcal
CARBS
24 g
FATS
24 g
PROTEINS
3 g