Cold Dog Oreo

Summary

Ingredients

• 250 g dark chocolate couverture
• 150 g whole milk couverture
• 250 g coconut fat
• 2 medium egg (s)
• 75 g powdered suar
• 2 Table spoons milk
• 3 tablespoon baking cocoa
• 400 g oreo biscuits (approx. 40 pieces)

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Instructions

1. Coarsely chop both types of couverture. This works best with a large knife on a large work surface.
2. Chop up the coconut oil a little, place in a bowl with the couverture and melt over a water bath over a low heat, stirring occasionally.
3. In a bowl, mix the eggs, powdered sugar, milk and cocoa thoroughly with the mixer.
4. Pour in the liquid chocolate mass and stir in until a rather viscous mass is formed.
5. Rinse a loaf pan with cold water and line it with foil. This is not necessary when using a silicone mold.
6. Spread part of the chocolate mixture on the bottom of the mold, smooth it out and cover with Oreos. Depending on the width of the form, place them next to each other or on a gap. Continue this sequence until all the biscuits are used up. Finish the top with a layer of chocolate, which is also smoothed out again.
7. So that neither refrigerator odors nor condensation can get on the cake, cover the pan with foil and chill for at least 4 - 5 hours.
8. Then remove the cake from the mold, cut it open and serve. Optionally decorate with a few whole or halved Oreos.