Cold dog with cocoa biscuits

For 12 pieces
  • 150 g whole milk couverture
  • 250 g Dark chocolate couverture
  • 250 g coconut fat
  • 2 fresh eggs (size M )
  • 75 g Icing sugar
  • 2 EL milk
  • 3 EL Cocoa powder
  • 40 Cocoa biscuits with cream filling
  • cling film
30 minutes
very easy
1.
Chop the couverture. Melt the coconut oil and couverture over a warm water bath. Mix eggs, powdered sugar, milk and cocoa with the whisk of the hand mixer until creamy and pour into the couverture mixture while stirring, stir well
2.
A loaf pan (26 cm length, 1, 5 liters content) and cover with foil. Cover the bottom with a little chocolate cream. Place 10 biscuits side by side. Pour a thin layer of chocolate cream on top and smooth it out. Repeat the process until all the cookies and chocolate cream are used up. Cover with foil and chill for at least 5 hours, preferably overnight. Fall out of the mold, remove the foil. Cut the cake into slices
3.
Waiting time approx. 5 hours
1 piece approx.:
  • 590 kcal
  • 2470 kJ
  • 6 g protein
  • 41 g fat
  • 50 g carbohydrates

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