Cold dog \"black and white\"

Name: Cold dog \"black and white\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp fat for the mould, 300 g + 100 g; 7-10 Tbsp white plate grease; 2 fresh eggs (Gr. M); 300 g Sugar; 7-10 Tbsp 2 p. Vanillin sugar, 120 g cocoa; 100 g chopped almonds; 200 g white couverture; 7-10 Tbsp parchment paper; 1 small freezer bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp fat for the mould, 300 g + 100 g
7-10 Tbsp white plate grease
2 fresh eggs (Gr. M)
300 g Sugar
7-10 Tbsp 2 p. Vanillin sugar, 120 g cocoa
100 g chopped almonds
200 g white couverture
7-10 Tbsp parchment paper
1 small freezer bag

Directions

1
Grease a box form (25 cm long; 1 1/4 l capacity) and line it with parchment paper. Melt 300 g fat, cool down a little. Stir eggs, sugar and vanilla sugar until creamy. Stir in cocoa. Add warm fat in a thin stream while stirring continuously
2
Chill approx. 5 tablespoons of chocolate mixture for decoration. Stir the almonds into the rest of the mixture. Place the biscuits side by side in the middle of the mould. Fill 1/6 of the chocolate mixture over the whole surface up to the edge of the mould and smooth it down. In the same way, alternate 5 more layers of biscuits and 5 more layers of chocolate. Chill for about 5 hours
3
Pull parchment paper from the cake. Roughly chop the chocolate coating. Break 100 g of fat into cubes or chop coarsely. Melt both together in a hot water bath while stirring constantly. Cool down a little. Coat the cake with it and dry. Melt the rest of the chocolate mass in a hot water bath. Pour into a freezer bag, cut off 1 small corner. Decorate the cake with it. Chill overnight.