Koude hond (“cold dog”), also known as arretjescake, is a well-known no-bake classic of layers of biscuit and chocolate. In this version you use whipping cream instead of coconut fat. This gives a creamy chocolate layer with a full flavour.
Arretjescake (Dutch chocolate biscuit cake)
Arretjescake (Dutch chocolate biscuit cake)
Method
01
Melt the chocolate
Roughly chop the chocolate. Melt the chocolate together with the butter in a bain-marie.
Stir the cream into the chocolate mixture until smooth.
02
Line the tin
Line a loaf tin of about 25 cm with cling film.
Spread a layer of chocolate mixture over the base of the tin.
03
Build the layers
Lay a layer of butter biscuits on the chocolate. Spread a thin layer of chocolate mixture over them.
Repeat these layers until the ingredients are used up or the tin is full.
04
Leave to set
Cover the tin well and chill for at least 3 hours. For the best result, leave the koude hond to set overnight.
05
Serve
Carefully turn the koude hond out of the tin, remove the film and cut into slices.
Tips & notes
Use dark chocolate, milk chocolate or a combination of different types. Leave the dessert to get properly cold before you cut it. Cut with a warm knife for neat slices.
Contains:
Milk
Gluten
| Calories | 370 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 26 g |
| Fat | 25 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
