Cold dog

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Melt the coconut oil at low heat. Whisk together eggs, sugar, vanilla sugar, cocoa and milk. Stir the lukewarm fat with the almonds into the mixture.

2. 2

   Line the tin with baking paper and cover with a thin layer of chocolate cream. Add a layer of butter biscuits, spread with the cream and place another layer of butter biscuits on top.

3. 3

   Continue in this way until all the biscuits and the whole cream is used up. If necessary, weigh them down and let them set in the refrigerator for at least 4 hours.

4. 4

   After the cooling time, turn out of the tin, remove the baking paper and cut the cake into slices of about 1 cm thick. Enjoy directly!.