Cold dog
Cold dog or cold snout is one of our favorite childhood recipes. We’ll show you Grandma’s original recipe, which no child’s birthday party could miss! The egg-free cake is quick and easy to make.
INGREDIENTS
250 g dark chocolate
600 g whole milk chocolate
300 g cream (30% fat)
220 g coconut oil
2 packs of vanilla sugar (8 g each)
350 g butter biscuits
PREPARATION
1. Place a loaf pan (approx. 30 x 10 cm) on baking paper, cut the corners of the pan into the paper and line the loaf pan with the baking paper so that there are as few creases as possible. Chop the chocolate. Heat the cream, coconut oil and vanilla sugar in a saucepan over medium heat.
2. Add the chocolate coating, melt over a low heat, stir until smooth and remove from the heat. Fill the loaf pan with a layer of chocolate cream about 0.5 cm thick and cover with a layer of biscuits. To do this, cut or break some of the biscuits to size so that a 0.5 cm wide chocolate edge remains.
3. Cover the biscuit layer with chocolate cream and place the next biscuit layer on top. Repeat this process 6-7 times and finish with chocolate cream.
4. Cover the loaf pan and chill for about 6 hours – preferably overnight. Remove the cold dog from the pan, remove the baking paper and cut into about 12 pieces. Enjoy!
