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Kalter Hund

by Andreas Illert

Kalter Hund is a well known birthday cake in Germany.
I enjoyed having it for several years in a row on my birthday.

Kalter Hund
Recipe by : Andreas's mother Elke

1 cup Dark Chocolate, chopped
3 cups Milk Chocolate, chopped
3/4 cup Coconut Oil (it is solid and will melt during preparation)
1 cup Cream
1 1/2 tsp Vanilla extract
1 package Butter Cookies, shortbread cookies, or graham crackers

1. Line a loaf pan with parchment paper (this is key to the dessert's removal later).

2. In a double boiler, add both chocolates and melt. Stir in coconut fat and heavy cream. Whisk gently until well-blended. Add the vanilla extract and whisk again.

3. Spoon enough of the chocolate mixture into the bottom of the loaf pan to cover the bottom. Gently lay the cookies in an even layer across the chocolate. Cover with chocolate, add another layer of cookies. Repeat the process until you have reached the near the top of the loaf pan. Fill in any gaps with the remaining chocolate.

4. Cover and set pan in refrigerator for at least six hours. Better if left overnight.

To serve, slice thin (you really won?t need any more than a thin slice, I swear). The cake is best served chilled because it will melt at room temperature. Enjoy!

(The better the chocolate you use . . . the better the cake will be!)

You can also adjust the chocolate measurements to include more dark chocolate than milk chocolate if you like . . . just make sure you have 4 cups of chopped chocolate for the recipe)

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