This is one of my favourite german cakes, an old-fashioned “cold dog” cake. A full-size one of these cakes is enough for 10 people, so, since there are only 2 of us and we don’t want to be eating it for the next week for breakfast lunch and dinner, I halved it to make a mini one. You could of course make a full-size one by doubling the amounts.
The cake uses coconut/palm fat and ordinary biscuits which are arranged in a long tray and set in the fridge to cool, kind of like a chocolatey lasagne with biscuits. It “melts” a little when out of the fridge too long and it does contain raw eggs, so, please be aware of the risks of that and decide if that’s for you :-)
I used one a recycled plastic strawberry tray to line and use as the cake “tin” as it was just about the right size, but if you have a tupperware box that would work too. Yay! recycling!
- 2 eggs
- 125g sugar
- 63g cocoa powder (plus extra for decorating if you like)
- 125g palm-fat
- 12 plain butter biscuits (rectangular shape) biscuits (e.g “Nice”)
- some cling film or parchment paper to line the tray
Melt the palm fat and leave to one side to cool a little. Line the “cake tin” with either cling film or baking/parchment paper. Beat the eggs and sugar until “foamy” and carefully mix in the cocoa powder. Add the palm fat into the mix. Begin layering the chocolate-mix and the biscuits, starting and finishing with the chocolate-mix. Leave in the fridge to cool for 12hrs and when serving, you can use an electric knife if you have it, to cut the cake.