- In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and pour over the chopped dark, milk, and white chocolate in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- Allow the chocolate mixture to cool slightly before gently folding it into the biscuit mixture. Ensure that the chocolate is evenly distributed.
- Line a rectangular cake pan with parchment paper, leaving some overhang for easy removal. Transfer the mixture into the pan, pressing it down evenly with a spatula.
- Place the cake in the refrigerator and let it set for at least 4-6 hours or overnight.
- Once set, lift the cake out of the pan using the parchment paper overhang. Place it on a cutting board and cut into squares or slices.
- Serve the Blitzschneller Kalter Hund chilled and enjoy the delightful taste that brings back the flavors of the 70s and 80s. Guten Appetit!
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