Der Blitzschnelle-Kalter Hund erinnert uns an die 70er und 80er-Jahre, SUPER leckeer!


  • 400g unsalted butter
  • 200g powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100g cocoa powder
  • 400g German butter biscuits (like Butterkekse or similar)
  • 200g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 100g white chocolate, chopped
  • 200ml heavy cream


  1. In a large mixing bowl, soften the butter at room temperature. Add powdered sugar and mix until well combined and creamy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Sift the cocoa powder into the mixture and fold it in until smooth and evenly combined.
  4. Break the German butter biscuits into small pieces. Add them to the chocolate mixture, folding gently until the biscuits are fully coated.
  5. 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.
  6. Allow the chocolate mixture to cool slightly before gently folding it into the biscuit mixture. Ensure that the chocolate is evenly distributed.
  7. 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.
  8. Place the cake in the refrigerator and let it set for at least 4-6 hours or overnight.
  9. 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.
  10. Serve the Blitzschneller Kalter Hund chilled and enjoy the delightful taste that brings back the flavors of the 70s and 80s. Guten Appetit!

Leave a Comment