Summary

Ingredients

• 400 g couverture, white
• 300 g coconut fat
• 2 medium egg (s)
• 25 g powdered suar
• 0.25 ¼ lemon zest
• 150 g raspberries, fresh, or alternatively frozen raspberries
• 300 g biscuit (s), with a chocolate layer, dark

For decoration:

• 50 g dark chocolate couverture or whole milk couverture

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Instructions

1. Line a loaf pan (25 x 11cm) with cling film. This works well if the mold has been greased beforehand, because this way the film sticks and can be perfectly laid out into the corners.
2. Chop the white couverture and melt it over a water bath with the coconut oil and then let it cool for 10 minutes. In the meantime, whip the eggs with the powdered sugar until they are creamy white, add the lemon zest and stir in. Then slowly add the chocolate mixture in a thin stream, stirring constantly.
3. Put a thin layer of the chocolate mixture in the loaf pan, spread it on and spread the raspberries on top. I recommend using fresh fruits, as frozen fruits lose a lot of liquid when cut.
4. This is followed by a layer of chocolate, then the first layer of biscuits. This is then repeated twice and finished with a layer of chocolate.
5. The cold dog must now be in the refrigerator for at least 6 hours, preferably overnight.
6. After the cooling time, throw the cold dog out of the loaf pan, peel off the foil and decorate with the dark couverture, which is previously melted over the water bath.
7. Now it should be in the refrigerator for another 20 minutes before it is cut and served