Cold dog with chocolate

  • 250 g white plate fat (e.g. palmin)
  • 200 g Dark chocolate
  • 200 g Whole milk couverture
  • 2 Eggs (Gr. M)
  • 75 g Icing sugar
  • 2 EL + 1 teaspoon cocoa
  • 4 EL rum or orange juice
  • 1 pack (200g) Shortbread biscuits
  • cling film
0 minutes
very easy
A loaf pan (22 cm long; approx. 1.5 l content) with foil. Roughly chop the fat, chocolate and
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
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.
Cover the cake with foil and place in the refrigerator for at least 6 hours, or better overnight.
Turn the cake out and peel off the foil. Dust with 1 teaspoon of cocoa. With a knife, on
best an electric one, cut into slices
1 portion approx:
  • 340 kcal
  • 3 g protein
  • 24 g fat
  • 24 g carbohydrates


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