Kalte Schnauze Recipes
KALTE SCHNAUZE
german fridge cake\r\nI used to make this cake when I was younger and I just remembered the recipe so I decided to make this delicious cake again.
Provided by Sarah
Categories Cake
Time 12m
Number Of Ingredients 5
Steps:
- mix together the icing sugar and the cocoa powder
- melt the vegetable fat on low heat.
- prepare loaf pan, put in some baking paper and perhaps fix it with some pegs.
- once the vegetable fat is completely melted, mix in the dry ingredients.
- put some biscuits on the ground of the loaf pan, then spoon over some of the chocolate mixture. after this you have to put in a new layer of biscuits, then mixture, then biscuits.
- finish with a layer of chocolate mixture and put the cake in the fridge.
KALTE SCHNAUZE (GERMAN NO-BAKE CHOCOLATE COOKIE CAKE)
The Kalte Schnauze (German No-Bake Chocolate Cookie Cake) recipe out of our category Chocolate Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 3h40m
Yield 1
Number Of Ingredients 8
Steps:
- Melt the coconut oil over low heat. Separate the eggs. Whip the egg whites until stiff and set aside. Whisk the egg yolks, sugar, vanilla sugar, cocoa powder, milk and almonds together then mix in the cooled coconut oil until smooth. Fold in the egg whites. Set some cream aside for decoration.
- Line a loaf pan or terrine mold with plastic wrap. Coat the bottom with chocolate cream then add a layer of shortbread. Repeat the layering with the remaining chocolate cream and shortbread, ending with the chocolate cream. Transfer the reserved chocolate cream to a piping bag and pipe decoratively over the cake. Chill for about 3 hours in the refrigerator. To serve, remove from the mold, discard the plastic wrap and cut into slices.
KALTER HUND
This is a recipe that was in my Grandmother's personal recipe collection. It translates from German to Cold Dog. It is very delicious layered cake that is kept in the refrigerator. Try it with chocolate wafers instead of butter cookies. Make sure you have a glass of milk ready with this dessert! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.
Provided by MEGGON
Categories World Cuisine Recipes European German
Time 3h30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 29.7 g, Cholesterol 60.1 mg, Fat 11.6 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 7 g, Sodium 145.3 mg, Sugar 15.2 g
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5/5 (1)Total Time 5 hrs 20 minsCategory German RecipesCalories 107 per serving
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5/5 (1)Total Time 5 hrs 20 minsCategory German RecipesCalories 107 per serving
- Add the chocolate, cream, and coconut oil into a small pot to melt on low heat. Do not stop stirring. If your coconut oil is solid, you could heat it in a hot water bath beforehand to make it easier to measure the correct amount.
- Once everything has melted and becomes a smooth chocolate mixture, remove it from the stove. If you don't like the taste of coconut oil that much, add a teaspoon of vanilla extract. You can also add a splash of rum if it is an adult-only cake.
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