Cold dog black and white

Name: Cold dog black and white
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 400 g Coconut oil; 2 Eggs (size M); 300 g Sugar; 2 packages Vanillin sugar; 120 g Baking Cocoa; 100 g chopped almonds; 150 g Butter biscuits (30 pieces); 200 g white couverture; 7-10 Tbsp Aluminium foil and grease; 1 Freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

400 g Coconut oil
2 Eggs (size M)
300 g Sugar
2 packages Vanillin sugar
120 g Baking Cocoa
100 g chopped almonds
150 g Butter biscuits (30 pieces)
200 g white couverture
7-10 Tbsp Aluminium foil and grease
1 Freezer bag

Directions

1
Melt 300 g coconut oil in a pot and let it cool down. Cream eggs, sugar and vanilla sugar with the whisk of the hand mixer. Add cocoa and mix well. Add cooled fat bit by bit while stirring constantly. Place approx. 5 tablespoons of the chocolate mixture in a cool place for decoration.
2
Stir the almonds into the rest of the mixture. Line a box mould (approx. 25 x 10 cm; 1 1/4 litre capacity) with aluminium foil and grease it. Place 3 butter cookies next to each other on the bottom and spread with chocolate mixture. Lay 5 more layers of butter biscuits and chocolate mixture alternately on top of each other. Leave to set for approx. 3 hours in the refrigerator. Coarsely chop the chocolate coating and dissolve over a hot water bath. Heat the remaining coconut oil and stir carefully into the chocolate coating. Allow to cool slightly and cover the cake with it. Heat the retained chocolate mass over a hot water bath. Put the mixture into a freezer bag and cut off the top.
3
Coarsely chop the chocolate coating and dissolve over a hot water bath. Heat the remaining coconut oil and stir carefully into the chocolate coating. Allow to cool slightly and cover the cake with it. Heat the retained chocolate mass over a hot water bath. Put the mixture into a freezer bag and cut off the top. Decorate the cake with it. Makes about 14 pieces