“Cold Dog” (some also call him “Cold Snout”) is a real childhood favorite for many. The classic is prepared with butter biscuits and a lot of chocolate and is traditionally made as a cake without baking. Therefore, it is especially easy and especially quick to make.
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This also applies to our variant without coconut fat, but with waffles and raisins. You have to try this. This is how the cold dog is transformed into the adult world. The recipe was invented – how could it be otherwise – by a creative grandmother. And without space, today’s children like it too.
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Take our word for it and give it a try. Here is the guide:
Grandma’s “Cold Dog” – the recipe variant
You need it
4 egg yolks, 100 grams raisins, 4 cl rum, 150 grams sugar, 250 grams butter, 150 grams cocoa powder, 100 grams dark chocolate (72% cocoa dry matter), 100 grams butter biscuits, 250 grams of waffles with vanilla flavor, 50 grams white chocolate, walnuts or other garnish, salt and pepper
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This is how it is done
It is best to put the raisins in the room the day before you cook them. The liquid will soften them nicely and absorb the taste.
In a bowl over a water bath, beat the egg yolks with sugar, a pinch of salt and a little pepper to foam and heat the mixture to 80 degrees. How to pasteurize the egg mixture.
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As soon as the mass is really firm and creamy, add the butter (at room temperature!) And whisk the mass again thoroughly. Now turn in the pickled raisins and cocoa powder and mix everything carefully. You should end up with a steady mass, which you set aside for now.
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Put the shortbread cookies in a plastic bag and close tightly. Then take a rolling pin or hammer for example and use it to crumble the biscuits in the bag.
Then melt the dark chocolate over a water bath and stir it into the chocolate cream you have set aside until it becomes a homogeneous mass again. Then add biscuit crumbs to the cream. Mix everything carefully.
Now coat a loaf pan with cling film and place the first layer of waffles in it. Then add a layer of the chocolate crumbs about 2 centimeters thick. Continue in this way alternately until both components are treated. The last layer should be the chocolate cream, which you smooth out.
Now cover and put in the fridge for at least three hours.
Just before serving, melt the white chocolate and place it on the cake as a decorative topping. While the chocolate is still liquid, spread some walnuts (or other garnish) on top. Wait a minute, then the cold dog is ready for serving!
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We wish you a good appetite!