Cold dog

Ingredients

Directions

1. 1

   Melt coconut oil, chocolate and couverture. Cream eggs, icing sugar, cocoa and whiskey. Stir in the coconut oil and chocolate mixture well with the whisk of the hand mixer. Place back on the hot water bath. Line a box form (22 cm long; 1 litre capacity) with baking paper. Add some chocolate cream. Place 4 biscuits next to each other on top.

2. 2

   Repeat until all the biscuits and chocolate cream are used up. Finish with the biscuits. Leave to set in the fridge 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 baking paper. Whip the cream until stiff. Decorate the cake with cream pats and chocolate lentils

3. 3

   waiting time approx. 6 1/2 hours