Cold dog with chocolate

1.

A loaf pan (22 cm long; approx. 1.5 l content) with foil. Roughly chop the fat, chocolate and

2.

couverture and melt in a hot water bath. Allow to cool slightly. Mix eggs and powdered sugar until creamy. Stir in 2 tablespoons of cocoa, rum or orange juice and melted chocolate

3.

Spread a little chocolate cream about 1⁄2 cm thick on the bottom of the tin. Place 3–4 biscuits next to each other or slightly overlapping. Layer the rest of the chocolate cream and biscuits alternately. Finish with cookies.

4.

Cover the cake with foil and place in the refrigerator for at least 6 hours, or better overnight.

5.

Turn the cake out and peel off the foil. Dust with 1 teaspoon of cocoa. With a knife, on

6th

best an electric one, cut into slices