Kalter Hund: No-Bake Chocolate Biscuit Cake in a Loaf Pan

Method

You'll needloaf pan (25 cm), parchment paper, small saucepan, mixing bowl, hand mixer or whisk, sieve

1. Line the pan

   Line the loaf pan with parchment paper so it overhangs a little on the long sides. That way you can lift the cake out easily later. Lay a test layer of butter biscuits on the bottom so you know how many fit in each layer.

2. Melt the fat

   Melt the Kokosfett in the small saucepan over low heat for 3–4 min. Take it off the heat and let it cool for 5–10 min until just lukewarm. If it is too hot, the eggs will set later.

3. Make the cream

   Beat the eggs, powdered sugar, vanilla sugar and salt in the bowl for 2–3 min until pale and fluffy. Sift in the cocoa and stir it smooth with the milk. Finally, pour in the lukewarm fat in a thin stream, stirring constantly, until you have a glossy, runny cream.

4. Layer

   Spread about 3 tbsp of the cream over the bottom of the pan and lay a layer of biscuits on top. Spread another 2–3 tbsp of cream over them, add the next layer of biscuits and keep layering until everything is used up. The last layer is cream. Work quickly: if the cream gets too firm, set the saucepan in warm water for a moment.

5. Chill

   Cover the pan with plastic wrap or a plate and refrigerate for at least 6 hrs, ideally overnight. The cake is ready when it feels firm to the touch.

6. Serve

   Lift the Kalter Hund out of the pan by the parchment paper, peel off the paper and cut the cake into slices 1.5–2 cm thick with a knife dipped in hot water. Serve well chilled.