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Talergroß’s Cold Safe

Kuchen

Director Talergroß is an old bear in a suit and the director of the bank. In his safe everything is stacked neatly. Just like this cake: biscuit on chocolate on biscuit. It isn’t baked, it sets in the fridge.

So schwer: leicht · So lange: 30 minutes + 6 to 8 hours chilling · So viel: 25 cm loaf tin, about 20 slices · Das machst du: layer the biscuits

Das kommt rein

  • 200 g dark chocolate
  • 200 g milk chocolate
  • 250 g coconut fat
  • 75 g icing sugar
  • 2 tbsp baking cocoa
  • 5 tbsp milk
  • 200 g butter biscuits (about 1 packet)

Das brauchst du

loaf tin (25 cm), baking paper, pot and heatproof bowl for the water bath, whisk, spatula.

So wird’s gemacht

  1. Line the loaf tin with baking paper so the paper overhangs at the sides.
  2. Roughly chop the chocolate. Melt it with the coconut fat in a bowl over a pot of gently simmering water (Adults).
  3. Stir the icing sugar, cocoa and milk smooth in a second bowl. Gradually stir in the melted chocolate.
  4. Spread about 3 tbsp of chocolate cream on the bottom of the tin. Lay a layer of biscuits side by side on top.
  5. Again cream, again biscuits: keep layering until everything is used up. Finish with cream.
  6. Put it in the fridge for at least 6 hours, better overnight.
  7. Lift it out of the tin by the paper and cut into slices with a hot knife.

DÖs Tipp: Many old recipes contain raw eggs. This version does without, so it’s suitable for little children too.

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