Ingredients:
- 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
Instructions:
- In a large mixing bowl, soften the butter at room temperature. Add powdered sugar and mix until well combined and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the cocoa powder into the mixture and fold it in until smooth and evenly combined.
- Break the German butter biscuits into small pieces. Add them to the chocolate mixture, folding gently until the biscuits are fully coated.
- 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!