Cold dog with a twist

Ingredients for 8 servings:

• 4 egg yolks
• 100 g raisins
• 4 cl rum
• 150 g sugar
• 250 g butter, mildly soured
• 150 g cocoa powder
• 100 g dark chocolate, 72% cocoa content
• 100 g butter biscuits, white
• 250 g vanilla-flavored waffles
• 50 g white chocolate
• possibly walnuts or other decorations
• Salt and pepper, white, finely ground

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 4 hours 40 minutes

without coconut oil, with biscuits and waffles, simply delicious and something different

The day before preparation, soak the raisins in rum so they soften in the liquid and absorb the flavor. Beat the egg yolks with sugar, a pinch of salt, and pepper in a bowl over a double boiler until frothy and heat to 80°C. This process is called “pasteurization.” Once the egg mixture is nice and creamy, add the room-temperature butter and whisk it in. Now add the soaked raisins and cocoa powder and fold in evenly. It should form a smooth mixture. Set this mixture aside. Place the butter cookies in a plastic bag, seal it, and crush them using a rolling pin or meat tenderizer. Melt the dark chocolate over the double boiler and stir it into the chocolate cream until it forms a smooth, even mixture. Finally, fold the crumbs into the cream. Line a loaf pan with plastic wrap and place the first layer of waffles in it. Next, apply a layer of chocolate crumb cream approximately 2 cm thick. Continue this process until both components are used. The last layer, however, should be the dark layer. Smooth this layer as well. Cover the pan and refrigerate for about 3 hours. Before serving, melt the white chocolate and spread it on the cake as the final topping. Sprinkle with walnuts or similar items for decoration, if desired. The cold dog is now ready to serve. Serve with hot or cold cocoa, freshly brewed coffee, and freshly whipped cream.