Cold Dog

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Briefly rinse 4 glasses (e.g.: champagne glasses or Turkish tea glasses of approx. 200 ml capacity) and line with cling film. Crumble the meringue and distribute into the glasses. Coarsely chop or dice the chocolate and butter. Melt them together on a hot water bath and let them cool down for about 30 minutes. Break the butter biscuits a little smaller.

2. 2

   Stir the eggs. Mix eggs, sugar and cocoa with the chocolate well. Fold in the biscuits. Pour the mixture into the glasses and place in the fridge overnight. Place the cake fork on a dessert plate and dust with cocoa. Remove the fork carefully. Dip dessert glasses up to halfway briefly into hot water. Pull them out with the help of the foil and turn them over. It is best to cut them in half lengthwise with a hot knife and place them upright on the plates decorated with cocoa forks.

3. 3

   Place the cake fork on a dessert plate and dust with cocoa. Remove the fork carefully. Dip dessert glasses up to halfway briefly into hot water. Pull them out with the help of the foil and turn them over. It is best to cut them in half lengthwise with a hot knife and place them upright on the plates decorated with cocoa forks. Serve decorated with meringue

Nutrition Facts

KCAL
560 kcal

CARBS
40 g

FATS
41 g

PROTEINS
6 g