Kalter Hund Recipe
- Daniel
- 6 days ago
- 3 min read
Updated: 5 days ago
The first time I made this, it failed. The mixture was too runny, the biscuits floated, and the layers looked nothing like those neat slices you see online. I realised quickly that different brands of coconut oil, cocoa, and even eggs behave differently.
I love how rustic this is...
Instead of giving up, I adjusted, chilled, tested again, and finally got that perfect slice. Slightly firm, rich, and beautifully rustic. Sometimes failure teaches you more than success ever could.
Kalter Hund, which translates to “Cold Dog,” is a classic German no-bake chocolate biscuit cake that became popular in the mid-20th century. It was especially common in post-war Germany when ovens were scarce and ingredients were limited.
Families layered simple butter biscuits with chocolate fat glaze and let it set in the fridge. No baking, no fuss. It is similar to Italian chocolate salami or British chocolate biscuit cake, but this version has its own personality. Deep cocoa flavor, structured layers, and that nostalgic charm.
Valentine’s Day is just around the corner, and honestly, this might be one of the easiest impressive desserts you can make. No oven, no complicated techniques, just layering and patience.
Slice into it the next day and you get those beautiful striped layers. If you love rustic desserts with history, give this a try. It is simple, honest, and deeply chocolatey.
Ingredients:
(Make one 4.5 inch X 8.5 inch loaf)
Light Muscovado Sugar, 100g
High Quality Cocoa Powder, 40g
Almond Meal, 80g
Coconut Oil, 200g
Whole Milk, 80g
Eggs Lightly Beaten, 90g
Sea Salt, Pinch
Pure Vanilla Paste, A Dash
Biscuits Preferably Leibniz Butterkeks, 100g Less or More Or Marie Cookies
Equipment:
4.5" X 8.5" Loaf Pan
Directions:
Prepare the loaf pan
Lightly wet the inside of your loaf pan so the foil sticks.
Line the bottom and sides with aluminum foil. Leave some overhang to help lift it out later.
Make the chocolate mixture
In a large mixing bowl, combine the sugar, cocoa powder, and almond meal.
Mix well to break up any lumps.
Gradually add the coconut oil while mixing. Do not pour everything in at once.
Slowly add the milk, followed by the lightly beaten eggs, mixing continuously.
Add a pinch of salt and a dash of vanilla.
Mix until you get a smooth mixture that resembles gravy. It should not be watery and not overly thick.
If the mixture is too runny, add more almond meal, 10g at a time.
If it is too thick, add more milk, 10g at a time.
Small adjustments make a big difference.
Chill
Place the mixture in the fridge for about 15 minutes until it firms up into a soft paste.
Before assembling, gently stir to loosen slightly. Do not overmix or it will become too runny again.
Assemble the cake
Spread a thin layer of the chocolate mixture into the bottom of the prepared pan.
Lay biscuits on top, pressing gently.
Repeat layering the chocolate mixture and biscuits, finishing with chocolate on top.
Smooth the surface as evenly as you can.
Chill and serve
Cover and refrigerate for at least 8 hours or overnight.
Run a knife along the edges.
Invert onto a board or a serving platter and tap gently to release.
Remove the foil.
If desired, grate dark or white chocolate over the top for decoration.
Slice and serve chilled.
Everything just melts in the mouth...
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