Main Dishes

Cold Snout – Cold Dog

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 2 hrs 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g coconut fat
  • 125 g powdered suar
  • 50 g cocoa powder, unsweetened
  • 3 egg (s)
  • some rum (54%)
  • 2 pt. Shortbread (s)
Cold Snout – Cold Dog
Cold Snout – Cold Dog

Instructions

  1. Melt the coconut oil in the pot and let it cool down. Mix with the powdered sugar, cocoa, eggs and rum until smooth.
  2. Line a loaf pan with cling film and thinly spread the cream on the bottom. Then alternately layer the butter biscuits with the cream so that the cake ends with the cream.
  3. Now chill in the refrigerator for 2 hours. Then turn out and cut into slices.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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