in Recipes

Cold snout

Spread the love

Ingredients for 1 servings:

  • 250 g palm fat
  • 250 g dark chocolate
  • 250 g powdered sugar
  • 2 eggs
  • 200 g biscuit(s) (butter biscuits or amerettini)
  • 50 g almonds, chopped
  • 50 g walnuts, chopped
  • 50 g chopped pistachios
  • lots of rum, Amaretto is a nice change

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

cold splendor

Melt the palm oil and chocolate in a double boiler. Stir in the powdered sugar and rum. Beat in the eggs, then fold in the chopped biscuits and nuts evenly. Transfer to a cake pan lined with plastic wrap. You can also fill the mixture into small chocolate molds. Refrigerate overnight and remove from the oven. The cake tastes best when it’s at room temperature.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pineapple and onion salad

Black spaghetti with scampi sauce