Kalter Hund (German Chocolate Biscuit Cake)
Kalter Hund (German Chocolate Biscuit Cake)
Ingredients
- 200 g dark chocolate
- 200 g milk chocolate
- 200 g butter
- 200 ml heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 250 g butter biscuits
Instructions
- 1
In a heatproof bowl set over a saucepan of simmering water (or using a double boiler), gently melt the dark chocolate, milk chocolate, butter, and heavy cream together. Stir occasionally until smooth and fully combined. Ensure the mixture does not boil.
⏱️ 10 min
- 2
Remove the bowl from the heat. Stir in the 2 tablespoons of cocoa powder, 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until all ingredients are well incorporated and the mixture is smooth.
⏱️ 5 min
- 3
Allow the chocolate mixture to cool slightly at room temperature until it becomes thick and smooth enough to spread, but not so thick that it's difficult to work with. This typically takes about 10-15 minutes.
⏱️ 15 min
- 4
Line a standard loaf pan (approximately 9x5 inches or 23x13 cm) with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 2 min
- 5
Spread a thin layer of the chocolate mixture on the bottom of the prepared loaf pan. Arrange a single layer of butter biscuits on top of the chocolate. Continue layering chocolate mixture and biscuits alternately, pressing down gently with each layer.
⏱️ 5 min
- 6
Finish the layering with a final, generous layer of chocolate mixture on top, ensuring the biscuits are completely covered.
⏱️ 3 min
- 7
Cover the loaf pan with plastic wrap and chill the cake in the refrigerator for at least 4 hours, or ideally, overnight, to allow it to set completely.
⏱️ 240 min
- 8
Once set, use the parchment paper overhang to carefully lift the Kalter Hund out of the loaf pan. Slice into desired portions and serve cold.
Kitchen Tools
Nutrition Facts (per serving)
Kalter Hund (German Chocolate Biscuit Cake)
- 200 g dark chocolate
- 200 g milk chocolate
- 200 g butter
- 200 ml heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 250 g butter biscuits
Instructions
- 1
In a heatproof bowl set over a saucepan of simmering water (or using a double boiler), gently melt the dark chocolate, milk chocolate, butter, and heavy cream together. Stir occasionally until smooth and fully combined. Ensure the mixture does not boil.
⏱️ 10 min - 2
Remove the bowl from the heat. Stir in the 2 tablespoons of cocoa powder, 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until all ingredients are well incorporated and the mixture is smooth.
⏱️ 5 min - 3
Allow the chocolate mixture to cool slightly at room temperature until it becomes thick and smooth enough to spread, but not so thick that it's difficult to work with. This typically takes about 10-15 minutes.
⏱️ 15 min - 4
Line a standard loaf pan (approximately 9x5 inches or 23x13 cm) with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 2 min - 5
Spread a thin layer of the chocolate mixture on the bottom of the prepared loaf pan. Arrange a single layer of butter biscuits on top of the chocolate. Continue layering chocolate mixture and biscuits alternately, pressing down gently with each layer.
⏱️ 5 min - 6
Finish the layering with a final, generous layer of chocolate mixture on top, ensuring the biscuits are completely covered.
⏱️ 3 min - 7
Cover the loaf pan with plastic wrap and chill the cake in the refrigerator for at least 4 hours, or ideally, overnight, to allow it to set completely.
⏱️ 240 min - 8
Once set, use the parchment paper overhang to carefully lift the Kalter Hund out of the loaf pan. Slice into desired portions and serve cold.