Kalter Hund German Chocolate And Cookie Dessert Food

KALTER HUND - GERMAN NO BAKE RICH CHOCOLATE AND BISCUIT CAKE

Steps:

• Lay out the baking tin with parchment paper, this will facilitate removing the cake.
• Double boil the coconut oil. In a separate bowl, mix the eggs with the sugar until creamy foamy white and the sugar entirely dissolved (five to ten minutes). Carefully stir in the cocoa powder, if you work too hastily you'll cover everything around with a thin layer of cocoa dust. Fold the molten warm coconut oil under.
• Pour a layer, say 0.5mm, into the tin, then a layer of biscuits, a layer of chocolate and so on and forth until all is used up (although you may want to leave a generous bit in the bowl to eat up before cleaning) and let the cake cool in the fridge or cellar until the next day.
• Carefully remove the tin and the parchment paper scraps, place on a nice tray bottom up.

KALTER HUND

Steps:

• Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with rum. Line a 9x5 inch loaf pan with aluminum foil, leaving enough extra at the sides to fold over the top for storage.
• In a medium bowl, whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended, then stir in melted butter.
• Line the bottom and sides of the prepared pan with butter cookies. Spread a 1/2 inch layer of chocolate cream over the bottom. Place another layer of cookies, followed by another layer of cream. Repeat until cream is gone, ending with cookies on the top. Fold aluminum foil over the top, and place in the refrigerator until firm, about 3 hours. Slice into 1/2 inch slices and serve.

KALTER HUND (GERMAN CHOCOLATE AND COOKIE DESSERT)

Steps:

• Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min).
• Add in the chocolate pieces and stir until smooth.
• Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate.
• Continue by layering cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total).
• Place dessert in the fridge and chill for at least 3 hours, best overnight.
• Slice and enjoy. :) Its great with additional fruit.

KALTER HUND

Steps:

• Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with Rum. Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
• In a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. Set aside.
• Melt the package of Palmin in the microwave for 1 minute until liquid.
• Blend with above mixture.
• Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. Place a layer of the drunken cookies in the choco mixture. Cover with a layer of chocolate and repeat with the cookies. Repeat the alternating layers leaving enough chocolate mixture to cover the top.
• Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.

KALTER HUND (GERMAN CHOCOLATE DESSERT) - CHRISTMAS VERSION

Steps:

• Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min).
• Add in the chocolate pieces (and mixed spice if using) and stir until smooth.
• Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate.
• Continue by layering speculaas or gingerbread cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total).
• Place dessert in the fridge and chill for at least 3 hours, best overnight.
• Slice and enjoy. :) Its great with additional fruit.

CHIPS AHOY COOKIES AND MILK DESSERT

Steps:

• Arrange 9 cookies in a single layer in 8-inch square pan.
• Pour milk into large bowl.
• Add pudding and whisk 2 minutes.
• Let stand 5 minutes until thickened.
• Fold in Cool Whip.
• Spread 1/3 of mix over cookies. Repeat layers ending with pudding.
• Freeze at least 1 hours.