Cold dog

  • 375 g coconut fat
  • 3 Eggs (size M)
  • 1 pinch salt
  • 200 g powdered sugar
  • 6 EL (approx. 30 g) Baking cocoa
  • 1 EL instant coffee powder
  • 2 EL Irish whiskey Cream liqueur (e.g. Baileys)
  • grated zest of 1 untreated lemon
  • 12 (approx. 120 g) Rusks
  • 10 g pine nuts and chopped pistachios
  • Lemon balm
  • baking paper
40 minutes
Melt coconut oil in a saucepan and let cool. Mix the eggs, salt and powdered sugar with the whisk of the hand mixer until frothy. Add cocoa, coffee powder, Baileys and lemon peel and stir well. Gradually add the cooled fat while stirring constantly. Line a loaf pan (approx. 25 x 10 cm; 11/4 liter content) with baking paper. Place 3 rusks side by side on the bottom of the loaf pan and spread about 1/4 of the chocolate mixture on top. Layer 3 layers of rusk and chocolate mixture alternately on top. Finish with a layer of chocolate. Approx. Leave to set in the refrigerator for 3 hours. Toast the pine nuts in a pan until golden brown. Take out of the pan and let cool down. Sprinkle the pistachios and pine nuts on the cake and press down a little. Serve decorated with lemon balm if you like. Makes about 14 pieces
Plate: ASA
Cups: Walk├╝re
Cutlery: Carl Mertens
1 portion approx:
  • 370 kcal
  • 1550 kJ
  • 3 g protein
  • 30 g fat
  • 22 g carbohydrates


Leave A Comment