Cold dog

For 16 pieces
  • 175 g coconut fat (e.g. palmin)
  • 100 g Dark chocolate (70% cocoa content)
  • 250 g whole milk couverture
  • 2 Eggs (size M)
  • 75 g Icing sugar
  • 2 EL Cocoa powder
  • 2 EL Whiskey
  • 32 Butter biscuits
  • 100 g whipped cream
  • colorful chocolate buttons
  • baking paper
30 minutes
light
1.
Melt coconut fat, chocolate and couverture. Beat eggs, powdered sugar, cocoa and whiskey until frothy. Mix in coconut oil and chocolate mixture with the whisk of the hand mixer. Put it back on the hot water bath. Line a loaf pan (22 cm long; 1 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 the cookies. Let it 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. Peel off baking paper. Whip the cream. Decorate the cake with whipped cream and chocolate chips
2.
Waiting time approx. 6 1/2 hours
1 piece approx.:
  • 250 kcal
  • 1050 kJ
  • 3 g protein
  • 18 g fat
  • 17 g carbohydrates
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