Cold dog

For 18 pieces
  • 200 g Dark chocolate (70% cocoa content)
  • 200 g Whole milk couverture
  • 250 g coconut fat
  • 2 eggs (size M)
  • 75 g Icing sugar
  • 2 EL cocoa powder
  • 5 EL Rum
  • 200 g Shortbread biscuits
  • Cocoa
  • cling film
30 minutes (+ 360 minutes waiting time)
light
1.
Chop the chocolate and couverture. Melt coconut oil, chocolate and couverture over a hot water bath.
2.
Mix the eggs, powdered sugar, cocoa and rum with the whisk of the hand mixer until frothy. Mix in coconut oil and chocolate mixture well. Put it back on the hot water bath.
3.
A loaf pan (23 cm long; 1.5 liter content); lay out with foil. Spread the bottom with a little 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 the cookies.
4.
Let set in the refrigerator for at least 6-8 hours (it is best to prepare the cake the evening before). Turn the cake out onto a plate. Remove the film. Dust the cake with cocoa.
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 3 g protein
  • 24 gFat
  • 24 g carbohydrates

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