Cold Dog

Ingredients

• 400 g dark chocolate
• 200 g coconut oil
• 200 g butter cookies

Instructions

1. 1.

   Lightly grease a loaf pan if needed. Roughly chop the chocolate, combine with coconut oil in a metal bowl and melt slowly over a double boiler on low heat. Place the bowl in a pot of hot water and stir occasionally with a spatula until smooth.

2. 2.

   Let the chocolate sauce cool slightly. Pour a tablespoonful into the pan to coat the bottom evenly.

3. 3.

   Layer cookies on top, then another layer of chocolate sauce, repeating until all cookies and cream are used. Keep the cookies as whole as possible and press them into the chocolate sauce each time.

4. 4.

   Refrigerate the Cold Dog for at least 2–3 hours, preferably overnight. Then break apart the cake and cut into about 1 cm thick slices for serving.