Cold dog

For 20 pieces
  • 475 g white couverture
  • 275 g coconut fat
  • 3 eggs (size M)
  • 35 g powdered sugar
  • grated peel of 1 untreated orange
  • 23 (approx. 320 g) Shortbread biscuits with chocolate
  • 50 g Dark chocolate couverture
  • 1 Kumquat and paper cuffs to decorate
  • Baking paper
50 minutes
Chop 400 g chocolate. Melt with coconut oil over a warm water bath. Beat eggs and powdered sugar with the whisk of the hand mixer until frothy. Stir in the orange peel. Mix in the chocolate mixture well with the whisk of the hand mixer. Put it back on the warm water bath. Line a loaf pan (20 cm long; 1.25 liter content) with baking paper. Pour in some chocolate cream. Place 4 biscuits side by side on top. Repeat the process until all the cookies and chocolate cream are used up. Finish with cookies. Chill overnight. Overturn the cake on a plate, remove the baking paper. Chop 75 g white chocolate and dark couverture separately and melt over two warm water baths. With the white couverture, spread 2 strips (approx. 12 cm wide; 25 cm long) thinly on baking paper. Also spread the dark couverture thinly on baking paper and let it solidify. When the white chocolate has just set but is still malleable, place both strips around the cold dog and press them on. Carefully peel off the baking paper. Break the dark couverture into pieces and decorate the cake with it. Wash the kumquat, cut it into slices, place on paper sleeves and decorate the cake with it
Wait 12 hours. Photo: Först,
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 28 g fat
  • 27 gCarbohydrates


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