Kalter Hund, also known as “cold dog” or “chocolate salami”, is a classic German treat that’s as fun to make as it is to eat. This no-bake delight layers crispy biscuits with a rich, chocolatey cream, creating a decadent dessert that’s perfect for any occasion. Whether you’re a seasoned baker or a kitchen novice, this easy-to-follow recipe will have you making your own Kalter Hund in no time!
What is Kalter Hund and Why You Should Try It
Imagine a dessert that’s like a chocolate bar, but softer, creamier, and bursting with the satisfying crunch of biscuits. That’s Kalter Hund in a nutshell! Its unique name supposedly comes from its resemblance to a coal miner’s tool, but its flavor is anything but rough around the edges.
This German treat is incredibly popular, especially during the holiday season. Why? Because it requires no baking, making it a stress-free dessert option. Plus, it’s incredibly versatile. You can add your own twist with different types of biscuits, flavorings, or toppings.
Ingredients You’ll Need
- 200g dark chocolate (at least 50% cocoa), roughly chopped
- 100g butter, cut into cubes
- 3 eggs
- 100g powdered sugar
- 1 tsp vanilla extract
- 200g plain butter biscuits (like Petit Beurre)
- 2 tbsp cocoa powder, for dusting
Optional ingredients for extra flavor:
- 1 tbsp rum or coffee liqueur (for adults)
- 1/4 tsp cinnamon
- A pinch of salt
Ingredient Substitutions:
- Can’t find plain butter biscuits? Maria biscuits or graham crackers work well too.
- Vegan alternative: Use vegan butter and egg replacer to make a vegan-friendly version.
- Adjust sweetness: Reduce the powdered sugar to 75g if you prefer a less sweet dessert.
Tools You’ll Need
- Small saucepan
- Heat-proof bowl
- Electric mixer
- Rubber spatula
- Cling film
- Loaf pan (approximately 10×5 inches)
Step-by-Step Instructions
- Prepare the loaf pan. Line your loaf pan with cling film, leaving some overhang on the sides. This will make it easier to remove the Kalter Hund later.
- Melt the chocolate and butter. Fill the saucepan with a couple of inches of water and bring to a simmer over medium heat. Place the chopped chocolate and cubed butter in the heat-proof bowl and set it over the simmering water. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool slightly.
- Whip the eggs and sugar. In a separate bowl, beat the eggs with an electric mixer until light and frothy. Gradually add the powdered sugar and continue to beat until the mixture is thick and pale. Stir in the vanilla extract.
- Combine the mixtures. Pour the cooled chocolate mixture into the egg mixture and gently fold together until well combined. If you’re adding any additional flavorings like rum, coffee liqueur, cinnamon, or salt, do it now.
- Start layering. Dip each biscuit into the chocolate mixture, ensuring both sides are coated. Arrange the biscuits in a single layer at the bottom of the prepared loaf pan. Repeat the dipping and layering process until you’ve used about half of the biscuits and chocolate mixture.
- Freeze for a bit. Place the loaf pan in the freezer for about 15-20 minutes. This will help the layers set and prevent the biscuits from becoming soggy.
- Repeat and chill. Once the first layer has firmed up, repeat steps 5 and 6 with the remaining biscuits and chocolate mixture.
- Chill thoroughly. Cover the loaf pan with the overhanging cling film and refrigerate for at least 4 hours, or preferably overnight. This will allow the Kalter Hund to fully set and the flavors to meld.
- Unmold and serve. When ready to serve, carefully remove the Kalter Hund from the loaf pan using the cling film overhang. Invert it onto a cutting board and peel off the cling film. Dust the top with cocoa powder. Slice into half-inch thick pieces and serve.
Tips for the Best Kalter Hund
- Don’t overheat the chocolate. Overheating can cause the chocolate to seize up and become grainy. Use low to medium heat and stir frequently.
- Room temperature ingredients. Allow your eggs and butter to come to room temperature before using them. This will help them incorporate better into the batter.
- Be patient with chilling. The longer you chill the Kalter Hund, the firmer it will become and the easier it will be to slice.
- Get creative with toppings. While cocoa powder is classic, feel free to experiment with other toppings like chopped nuts, shredded coconut, or sprinkles.
FAQs About Making Kalter Hund
Q: Can I use milk chocolate instead of dark chocolate?
A: Absolutely! Using milk chocolate will result in a sweeter Kalter Hund. Just keep in mind that it may not set as firm as with dark chocolate.
Q: How long can I store Kalter Hund?
A: Kalter Hund can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.
Ingredients for Kalter Hund
Slicing Kalter Hund
Making Kalter Hund is a fun and rewarding experience. It’s a dessert that’s sure to impress your family and friends, even if you tell them how easy it was to make! So why not gather your ingredients and give this classic German treat a try? You won’t be disappointed.
