📝 About This Recipe
Transport yourself to a nostalgic German childhood with Kalter Hund, a legendary no-bake masterpiece also known as 'Lukullus' or 'Cold Hedgehog.' This decadent treat features alternating layers of crisp butter biscuits and a silky, rich cocoa coconut cream that sets into a fudge-like indulgence. It is the ultimate centerpiece for coffee time, offering a satisfying crunch and a deep chocolate flavor that has made it a staple of German birthdays for generations.
🥗 Ingredients
The Chocolate Base
- 250 grams Coconut fat (refined) (such as Palmin; do not use extra virgin coconut oil if you want the traditional neutral taste)
- 200 grams Dark chocolate (at least 60% cocoa, finely chopped)
- 150 grams Powdered sugar (sifted to remove lumps)
- 50 grams Unsweetened cocoa powder (high-quality Dutch-processed)
- 2 large Eggs (at room temperature; use very fresh pasteurized eggs)
- 1 teaspoon Vanilla bean paste (or one packet of German vanilla sugar)
- 1-2 tablespoons Dark rum (optional; adds a sophisticated depth)
- 1 pinch Salt (to balance the sweetness)
The Layers
- 200-250 grams Butter biscuits (traditional German 'Butterkeks' like Leibniz brand)
Garnish & Finishing
- 1 pinch Sea salt flakes (for topping)
- 1 tablespoon Coconut flakes (optional decoration)
- 1/4 cup Hazelnuts (toasted and chopped for extra crunch)
👨🍳 Instructions
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1
Prepare a standard 10-inch (25cm) loaf pan by lightly greasing it with a drop of oil and lining it smoothly with plastic wrap or parchment paper, leaving an overhang on the sides for easy removal.
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2
In a medium saucepan over very low heat, gently melt the coconut fat and the chopped dark chocolate. Stir constantly until smooth, then remove from heat and let it cool slightly (it should be warm, not hot).
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3
In a separate large mixing bowl, whisk the eggs with the sifted powdered sugar, cocoa powder, vanilla, and a pinch of salt until the mixture is pale and creamy.
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4
Slowly pour the melted chocolate-coconut mixture into the egg mixture in a thin stream, whisking constantly to ensure the eggs don't scramble and the emulsion is glossy.
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5
Stir in the rum (if using) and continue whisking until the chocolate cream is thick, smooth, and uniform in color.
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6
Spread a thin layer of the chocolate cream (about 3-4 tablespoons) evenly over the bottom of the prepared loaf pan.
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7
Place a single layer of butter biscuits on top of the cream. You may need to break some biscuits to fit the corners of the pan perfectly.
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8
Repeat the process: spread a layer of chocolate cream over the biscuits, followed by another layer of biscuits. Continue until all ingredients are used, ensuring the final layer is chocolate cream.
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9
Gently tap the loaf pan on the counter a few times to settle the layers and remove any trapped air bubbles.
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10
Smooth the top with a spatula and sprinkle with sea salt flakes or chopped hazelnuts if desired.
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11
Cover the pan with the overhanging plastic wrap and refrigerate for at least 6 hours, though overnight is highly recommended for the best texture.
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12
To serve, lift the cake out of the pan using the plastic wrap. Invert onto a serving plate and carefully peel away the wrap.
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13
Using a sharp knife dipped in hot water and wiped dry, cut the Kalter Hund into 1/2-inch thick slices. Serve chilled.
💡 Chef's Tips
Use high-quality refined coconut fat (like Palmin) rather than virgin coconut oil to avoid an overpowering coconut flavor. Ensure your eggs are at room temperature to prevent the melted fat from seizing when they are combined. If the chocolate cream becomes too firm while layering, place the bowl over a pot of warm water for a minute to loosen it up. For a child-friendly version, replace the rum with a splash of orange juice or extra vanilla extract. Always use a hot, clean knife for slicing to get those beautiful, distinct layers without smudging the chocolate.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to cut through the richness of the chocolate. Pairs perfectly with a strong cup of German filter coffee or a dark Espresso. For an afternoon treat, serve alongside a bowl of fresh tart berries like raspberries or red currants. A glass of cold milk is the traditional accompaniment for children. For a festive touch, dust the top with a little extra cocoa powder or gold leaf before slicing.