Cold dog 'black and white'
- Fat for the mold, 300 g + 100 g
- white plate fat
- 2 fresh eggs (Gr. M)
- 300 g Sugar
- 2 p. vanilla sugar, 120 g cocoa
- 100 g Geha Caked almonds
- 200 g white couverture
- Parchment paper
- 1 small freezer bag
75 minutes
light
- 1.
- Box shape (25 cm long; 1 1/4 l content), line with parchment paper. Melt 300 g of fat, cool a little. Mix eggs, sugar and vanilla sugar until creamy. Stir in cocoa. Add warm fat in a thin stream while stirring constantly
- 2.
- Approx. Chill 5 tbsp chocolate mass to decorate. Stir the almonds into the rest of the mixture. Place the cookies side by side in the center of the pan. Fill 1/6 of the chocolate mass over the entire surface up to the edge of the mold and smooth it out. In the same way, alternate 5 more biscuit and chocolate layers on top. Approx. Chill for 5 hours
- 3.
- Remove the parchment paper from the cake. Roughly chop the couverture. Break 100 g of fat into cubes or roughly chop. Melt both together in a hot water bath, stirring constantly. Cool down a little. Cover cake with it, dry. Melt the rest of the chocolate mass in a hot water bath. Pour into a freezer bag, cut off 1 small corner. Decorate cakes with it. Chill overnight
1 slice approx:
- 410 kcal
- 1720 kJ
- 5 g protein
- 29 g fat
- 28 g carbohydrates
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