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Kalter Hund (No-Bake Chocolate Biscuit Cake)

Prep
5 min
Bake
25 min
Total
30 min
Makes
14

Ingredients

  • 17 ½ oz500 gchocolate
  • ½ cup plus 2 tbsp130 gsolid coconut fatA block of pure, hardened coconut fat with a neutral taste. In the US use refined (neutral) coconut oil; in the UK, refined (odourless) coconut oil.
  • ½ cup40 gunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 2 tspvanilla sugar2 tsp = about 8 g, one small packet. Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 7 to 10 ½ oz200 to 300 gbutter cookiesPlain, crisp German butter biscuits, often crushed for cake bases or layered in sheet cakes. In the US use petit beurre style butter cookies; in the UK, rich tea biscuits or petit beurre.

Method

  1. Warm the heavy cream with the coconut fat, vanilla sugar & cocoa powder. Stir regularly until the coconut fat has melted completely.

  2. Turn the stove down to the lowest setting & add the chocolate. Stir until everything has melted. Turn off the stove.

  3. Line a pan with plastic wrap or parchment paper. Start with a layer of chocolate cream on the bottom & then alternate layers of cookies & cream.

  4. Chill overnight. Done.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/kalter-hund-no-bake-chocolate-biscuit-cake/