Cold Dog Recipe for Cookie Chocolate Cake
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I’m sharing my Cold Dog Recipe with you in this post.
The chocolate biscuit cake usually appears at children’s birthday parties.
The biscuit cake has many names:
Lucullus, Cold Snout, Cellar Cake, Black Peter, Black Dog and Lucullus are common ones, for example.
This article will guide you step by step to biscuit happiness!
Have fun and good luck!
Table of Contents
1. Recipe Cold Dog
Below you will find the step by step photos.
The quick preparation is perfect for “baking” with children.
Leave your layer cake to chill in the fridge for at least 4 hours.
Please note: An electric knife has proven useful for slicing the cold biscuit cake!
Cold Dog Cookie Cake named “Kalter Hund”
Prepared, photographed and written down by chef Thomas Sixt.
Simple guide to prepare cookie cakes.
Prepare loaf pan
I use a box mould or a tureen mould for cold dogs.
So that the cake is easy to fall out of the mould.
I brush the mould with a little oil and insert cling film.
Cut the chocolate into small pieces with a knife.
So you can melt the chocolate faster and more evenly.
Prepare chocolate mass
Bring the cream and vanilla sugar to the boil and reduce by half.
Add the finely chopped chocolate and mix it standing next to the stove.
Add the coconut fat to a smooth chocolate cream.
Use a bowl with water bath for preparation, with a little practice you can also melt it in a pot at low temperature.
The chocolate mass must not get hot!
Filling cold dog
Pour the melted chocolate mixture into the prepared mould about the thickness of a finger.
Put in the first butter cookies.
Then chill the tin for 15 minutes.
Pour in the chocolate mixture again and place the biscuits in it and chill for 15 minutes.
Fill loaf tin
Gradually pour in the chocolate mixture and biscuits and chill again and again until the box mould is filled.
Pour the last layer of chocolate mixture into the mould and leave the biscuit cake to cool for several hours.
Fall and slice
Let the biscuit cake “Cold Dog” cool for at least four hours in the fridge, then turn it over and serve it cut into slices.
2. Nutritional Values
3. Seasonal Tips for the Biscuit Cake
I know this cake prepared with butter biscuits and a cocoa-coconut cream.
Invent a new family recipe!
For the chocolate cream, I chose real chocolate.
In the past, the cake was usually made with cocoa because chocolate was too expensive.
The simple chocolate cake is even a good idea for Christmas:
Try speculoos, instead of butter biscuits, refine the coconut-chocolate mixture with cinnamon and gingerbread spice.
To prepare the chocolate cream, use a commercially available coconut fat, which remains solid at room temperature.
Christmas chocolate + speculoos = Cold Christmas Dog!Tip from Chef Thomas Sixt
4. Cold dog, more Ideas for the Biscuit Cake
For the cold dog preparation you can use the following biscuits well…
- Butter cookies
- Italian almond biscuits, cantuccini
- Light and dark cookies
- Gingerbread without wafers
- English tea biscuits
- Gluten-free biscuits
You can increase your taste wonder even more by dipping the biscuits in cold espresso before soaking them. Just try it, it tastes delicious!
5 What is Cold Dog?
The idea of cake without baking originated in the early 20th century.
The first printed recipe came from the Bahlsen company and describes the preparation of chocolate cake from Leibniz biscuits.
Where does the name come from?
According to various sources, the name “cold dog” is derived from the box-shaped pit dogs that originated in mining.
These are reminiscent of a box shape in their appearance.
At the same time, the act of cold mouthedness played a role in the naming.
The name “Kalte Schnauze” (cold snout) refers to the glazed surface of the cake, which is remotely reminiscent of a dog’s wet snout.
In the case of “Kalter Igel” (cold hedgehog), we come a little closer to reality in the naming, the decoration with almond sticks or almond flakes stuck into it actually reminds us of the hedgehog look.
The name “cellar cake” dates from the years up to 1960.
At that time, the cake was placed in the cold cellar overnight due to a lack of domestic cooling capacity.
The synonym “Lucullus” is most certainly derived from the name of the Roman gourmet Lucius Licinius Lucullus.
His bones are surely still turning in their graves when his name is used in connection with this cake.
The pastry may not be a crowning achievement from the patisserie, but it is nevertheless delicious and has addictive potential.
Now that we’ve dealt enough with the various names, let’s get to the no-bake cake….
6. More Ideas for Baking
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