Kalter Hund (German Biscuit Chocolate Cake)
Fills a 12 inch bread baking dish
3 medium eggs, briefly whisked together
250 grams unsalted butter, melted
250 grams sugar
8 grams vanilla sugar
125 grams high quality cacao powder, sifted
2-3 tablespoons milk or cream
250 grams butter biscuits (such as Leibniz)
In a large mixing bowl, slowly pour the whisked eggs into the butter (make sure the melted butter has cooled somewhat before adding the eggs). Mix in the sugar, vanilla sugar, sifted cacao, and milk until it forms a uniformly, smooth mass.
Add a layer of parchment paper to the baking dish, making sure you leave the ends of the paper hanging over the edges of the dish (this will help you remove the cake from the baking dish later).
Add a layer of chocolate mixture to the bottom of the baking dish, no more than ½ inch thick, and spread evenly across the bottom. Add a layer of butter biscuits on top. Try to cover as much of the chocolate mixture with the biscuits, but you don’t need to cover the entire surface with biscuits.
Repeat the steps of adding a layer of the chocolate mixture, followed by a layer of butter biscuits, until you’ve reached the top of the baking dish.
Set the cake in the fridge for at least 12 hours and up to 24 hours.
When ready to serve, grab the parchment paper and lift the cake out of the form and put it on your cake tray. Slice it as you would a loaf of bread.
Enjoy!