Cold dog

Ingredients

Directions

1. 1

   Melt coconut oil in a pot and let it cool down. Cream eggs, salt and icing sugar with the whisk of the hand mixer. Add cocoa, coffee powder, Baileys and lemon peel and mix well. Add the cooled fat little by little while stirring constantly. Line a box form (approx. 25 x 10 cm; 11/4 litre capacity) with baking paper. Place 3 rusks next to each other on the bottom of the tin and spread about 1/4 of the chocolate mixture on top. Place 3 more layers of biscuits and chocolate mass alternately on top of each other. Finish with a layer of chocolate. Leave to set in the fridge for about 3 hours. Roast the pine nuts in a pan without fat until golden brown. Remove from the pan and let it cool down. Sprinkle the pistachios and pine nuts on the cake and press a little. Serve decorated with lemon balm as desired. Results in about 14 pieces

2. 2

   Cups: Valkyrie

3. 3

   Cutlery: Carl Mertens