German Kalter Hund Recipe

The only thing I can remember is that it is made with a lot of chocolate and tea biscuits, normally in a loaf fashion. The tea biscuits are layered in the chocolate and then left to harden. My mother used to make it, as well as her mother, but they have bother long passed. Please someone tell me you've got the recipe!

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Nov 26, 2013
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Cocoa butter
by: Atie

Hi Jill,

You can also use something called Palmin (coconut oil) that you can purchase at most grocery stores or health food stores. It comes in a jar and is white in colour. With heat it liquifies, but once frozen it hardens to a stiff white consistency. My Oma used it all the time for this recipe.
The vanilla sugar is by the company called Dr. Oetke and can be found at most grocery stores or in delicatessens. You can also make your own by placing a few vanilla pods is an air tight container filled with sugar. You need to let it rest for atleast a month for the falvour to infuse the sugar.

The Kalte Hund is worth it...especially the adult version when you add the rum!!

Nov 11, 2013
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Help!
by: Jill

At the risk of sounding dumb... What is cocoa fat and vanilla sugar? I would love to make this recipe. Please help.

Hi Jill,
You might know it as cocoa butter. It is a naturally occurring fat found in cocoa beans and is sold as a solid bar.
Vanilla sugar is basically sugar with vanilla infused in it. In Germany we can buy it in packets or you can make your own. Hope you enjoy the recipe. Best wishes, Sarah

Aug 25, 2013
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Thank you!
by: Atie

I don't know how to thank you!! I've been hunting for the name and recipe for this cake for years. My Oma use to make it all the time and neither my mom or dad could remember the recipe, even after hunting through all of Oma's German recipe books!
Just a note - Oma made an adult version using rum, which of course, we kids tried to sneak slices of...

Get site...

Sep 27, 2010
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Finally - I found it!! --- Chocolate Torte
by: Monica

Hi --- This is the first time that I have been on your web site and I find it wonderful!!!
My father who is 90 years old, has spoken many times of a dessert that his mother(Oma)used to make with butter cookies,chocolate and canned condensed milk. He tried explaining it to me but I could never find anything similar until I came across this one,what a stroke of luck.
We are having our Sunday afternoon kaffe und kuchen this week,this is still a ritual with our family, and I will make it for him. I'm sure that it will bring back memories for him.

I would like to suggest that perhaps pictures could be attached to the recipe so that we know what the finished product should look like.
I will continue to look for more lost recipes and try as many as possible.

Thanks - Monica, Oakville, Ontario, Canada

Apr 08, 2010
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Kalter Hund
by: Sarah (Website Owner)

Hi there,

I have the recipe for you!

It is a hit for children's birthday parties and is really easy to make. Also known as Kalte Schnauze
(Cold nose). A no bake easy cake that must be left to cool afterwards and possibly made the day before you need it.

250g butter biscuits

150g dark chocolate

450g milk chocolate

150g cocoa fat (butter)

200g whipping cream

2 packs of vanilla sugar


1 baking form (25cm x 11cm)
1 large freezer bag or aluminium foil

Line the baking form with the cut freezer bag or aluminium foil.

Break the chocolate into small pieces and cut the cocoa fat into small pieces.

Melt the chocolate and cocoa fat in a pan on a low heat and then add the vanilla sugar and cream. Stir well.

Line the bottom of the baking form with a thin layer of the melted chocolate mixture and smooth flat with a knife.

Then place one layer of butter biscuits over the top. If they don't fit in the form then break them to fit.

Then alternately layer chocolate and biscuits in the baking form until you finish with a layer of chocolate.

Place in the fridge for a minimum of 6 hours until the chocolate is hard.

Loosen and then turn out onto a plate. Remove the freezer bag and cut into slices.


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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!