I had a lot to do lately. It seemed there was a pile of work hidden in every corner. In general that is nothing bad – I like it, when I’m busy. Especially when working as a freelancer – if you have a lot clients and projects, you can choose and do the things you like the most ;) Even though that is nice, you still need a break from time to time, some time for yourself, to recharge and fell good… otherwise the battery will be empty at some point.
I am not the only one that thinks a break from time to time is important I suppose. I got a nice little surprise from Schär the other day – a little “Feel Good Box” they call it. Guess they wanted me to take that break I needed ;))
Maybe I should explain first who/what Schär is?! I guess I should…
Schär* is a brand from a company called Dr. Schär. The company – which has its origin in Südtirol – is focused on gluten-free products. The supermarket in my neighborhood has a great variety of their products – bread, cookies, sweets, pizza and much more.
I don’t have a problem with gluten, but some of my friends do. For a person like me who is baking a lot, it is still an interesting topic. How can you transform common bakes into gluten-free versions? I can tell you – it is not always easy ;) Good to know that Schär is helping a lot in that area with its products…
Anyways – back to the “Feel Good Box”! I was supposed to treat myself to a “Feel Good Day”… well, you don’t have to tell me twice ;P There were many nice things in that box – dried fruits, fresh vegetables, chickpeas etc. and of course some Schär products. So what do I do on a “Feel Good Day”? Well… that is quite easy! I am baking. It is giving me a “zen moment” – I can take my mind off of things and relax.
What a coincidence that there were so many nice things to use in the box. Since I wanted to make something gluten-free, I could not use regular flour. But that is ok, you don’t need flour for every cake ;) When I spottet the Petit Cereal Biscuits with Buckwheat* in the box, I knew what kind of cake I wanted to make… Kalter Hund aka. “Cold Dog” ;))
This cake has a lot of names here in Germany – every region has its own funny terms – Kalter Hund, Kalte Schnauze, Kellerkuchen, Schwarzer Peter… the List is almost endless. I always thought this kind of cake was something typical from Eastern Germany – but no. Could not be more “westdeutscher” ;)
Well, the cake is easy to prepare with only a bunch of ingredients. You don’t even need an oven – if you have strong arms, you can even ditch the food processor. All you need is a fridge. Make it in the evening and the next morning you have a nice cake.
So – grab a pice of cake and make yourself comfortable – enjoy your “Feel Good Day”.
INGREDIENTS / ZUTATEN
For the cake:
7 oz. (200g) chocolate coating (milk chocolate or semi-sweet chocolate)
7 oz. (200g) coconut oil, hardened
3 eggs
1 1/4 cup (160g) confectioner’s sugar
1 tsp. vanilla extract
pinch of salt
1/2 cup (60g) cocoa powder
2 tbsp. milk
8-8.5 oz. (220-240g) Petit Cereal Biscuits with Buckwheat
1/4 cup (60ml) milk
For the decoration:
1.8 oz. (50g) white chocolate coating
dried fruits, chopped
Für den Kuchen:
200g Kuvertüre (Vollmilch oder Zartbitter)
200g festes Kokosfett
3 Eier (M)
160g Puderzucker
1 TL Vanille Extrakt
Prise Salz
60g Kakaopulver
2 El Milch
220-240g Petit Cereal Kekse mit Buchweizen
60ml Milch
Für die Dekoration:
50g weiße Kuvertüre
DIRECTIONS / ZUBEREITUNG
1. Line a 10 inch (25cm) loaf pan with baking parchment and set aside. Chop the chocolate coating and coconut oil and add to a heatproof bowl, place on a pot with simmering water and melt. Mix until you get a nice smooth chocolate sauce, then remove from the heat and let cool down a bit.
2. Add the eggs, confectioner’s sugar, vanilla extract and salt to a large bowl and mix on high speed until light and creamy. Add the chocolate powder and two tablespoons milk and mix in. Gradually add the chocolate sauce and mix in until well combined.
3. Add the 1/4 cup (60ml) milk to a shallow bowl. Add some of that chocolate mixture to the loaf pan and brush the bottom and sides with it. Now start layering the biscuits – dunk the biscuits into the milk for a second, then place them in one layer on top of the chocolate in the loaf pan. Make sure the biscuits cover everything (you have to break some apart to fit). Spread some of the chocolate mixture on top to get another layer. Repeat with biscuits and chocolate mixture until the pan ins full – end with chocolate. Place the pan in the fridge over night.
4. Take the out of the fridge and remove from the loaf pan. Melt the white chocolate and drizzle over the cake. Store leftovers in the fridge.
1. Eine 25cm (10 inch) Kastenform mit Backpapier auslegen und zur Seite stellen. Die Kuvertüre und das Kokosfett hacken und dann in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser schmelzen. So lange verrühren, bis eine homogene Schokoladensoße enstanden ist. Vom Herd nehmen und etwas abkühlen lassen.
2. Die Eier mit dem Puderzucker, Vanille Extrakt und Salz in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Das Kakaopulver und die 2 Esslöffel Milch zugeben und unterrühren. Die geschmolzene Schokolade langsam zugeben und unterrühren.
3. Die 60ml (1/4 cup) Milch in eine flache Schüssel geben. Von der Schokoladenmasse etwas auf dem Boden und den Seiten der Kastenform verstreichen. Die Kekse nacheinander kurz in die Milch tauchen und dann in die Form schichten. Eine Schicht sollte den Boden komplett bedecken (man muss ein paar Kekse zerbrechen, damit sie passen). Die Kekse mit etwas Schokoladenmasse bestreichen und dann die nächste Schicht milchgetränkter Kekse darauflegen. Solange Schokolade und Kekse schichten, bis alles aufgebraucht ist – mit einer Schokoladenschicht abschließen. Die Form über Nacht in den Kühlschrank stellen.
4. Den Kuchen aus dem Kühlschrank nehmen und aus der Form und vom Backpapier lösen. Die weiße Schokolade schmelzen und den Kuchen damit dekorieren. Kuchenreste im Kühlschrank lagern.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Kalter Hund aka. Chocolate Biscuit Cake (gluten-free)
- Prep Time: 00:30
- Cook Time: 00:00
- Total Time: 08:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Gluten Free
Description
Typical German Bake – super easy to prepare. One of those fridge cakes we all love. If you don’t want to do much… you should do this one here ;P
Ingredients
For the cake:
7 oz. (200g) chocolate coating (milk chocolate or semi-sweet chocolate)
7 oz. (200g) coconut oil, hardened
3 eggs
1 1/4 cup (160g) confectioner’s sugar
1 tsp. vanilla extract
1 pinch of salt
1/2 cup (60g) cocoa powder
2 tbsp. milk
8-8.5 oz. (220-240g) Petit Cereal Biscuits with Buckwheat
1/4 cup (60ml) milk
For the decoration:
1.8 oz. (50g) white chocolate coating
Instructions
1. Line a 10 inch (25cm) loaf pan with baking parchment and set aside. Chop the chocolate coating and coconut oil and add to a heatproof bowl, place on a pot with simmering water and melt. Mix until you get a nice smooth chocolate sauce, then remove from the heat and let cool down a bit.
2. Add the eggs, confectioner’s sugar, vanilla extract and salt to a large bowl and mix on high speed until light and creamy. Add the chocolate powder and two tablespoons milk and mix in. Gradually add the chocolate sauce and mix in until well combined.
3. Add the 1/4 cup (60ml) milk to a shallow bowl. Add some of that chocolate mixture to the loaf pan and brush the bottom and sides with it. Now start layering the biscuits – dunk the biscuits into the milk for a second, then place them in one layer on top of the chocolate in the loaf pan. Make sure the biscuits cover everything (you have to break some apart to fit). Spread some of the chocolate mixture on top to get another layer. Repeat with biscuits and chocolate mixture until the pan ins full – end with chocolate. Place the pan in the fridge overnight.
4. Take the out of the fridge and remove from the loaf pan. Melt the white chocolate and drizzle over the cake. Store leftovers in the fridge.
Notes
Enjoy baking!
*I have partnered with Schär to bring you this delicious Cold Dog. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
So funny to learn what this cake is called in German! In Danish we just call it “kiksekage” – translated to “cracker cake”. But “cold dog” is so much more fun!
That is true – I like when cakes have animal names :P
Cheers, Marc