cold Jaffa dog

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 16
  • 250 g Coconut oil
  • 125 g Icing sugar
  • 50 g Baking Cocoa
  • 1 package Vanillin sugar
  • 2 Eggs (size M)
  • 2 TABLESPOONS Orange Liqueur
  • 2 packages (150 g each) Orange chocolate biscuits
  • 7-10 Tbsp Orange and mint
  • baking paper

Directions

  1. 1

    Melt coconut oil in a pot and let it cool down. Sieve the icing sugar and cocoa into a bowl, add vanillin sugar and mix everything. Gradually stir in eggs, lukewarm fat and liqueur with the whisk of the hand mixer. Line a box form (approx. 25 x 10 cm; 1 1/4 litre capacity) with baking paper. Possibly put 1 biscuit aside for decoration. Place one layer of biscuits side by side on the bottom of the mould and spread about 1/4 of the chocolate mixture on top.

  2. 2

    Lay 3 more layers of biscuits and chocolate mass alternately on top of each other. Finish with a layer of chocolate. Chill for at least 4 hours, preferably overnight. Turn the cake out of the tin and remove the baking paper. Decorate the cake with orange peel, mint and biscuit. Serve with ice cream

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
19 g
PROTEINS
2 g

Categories & Tags

Cakes & PastriesCakeCake

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