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Vienna Torte (Kalter Hund) Recipe

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This recipe for Vienna Torte (Kalter Hund), by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Selzer
Added: Tuesday, October 21, 2008


2 Eggs
1/4 c. Milk
1 c. Cocoa (Hershey)
1 lb Powdered Sugar (1 box, sifted as you go)
1 t. Instant Coffee (round spoonful)
2 t. Almond Flavoring
1 bar Palmin (sold coconut fat, 8 3/4 oz.)
1 box Tea Socials or Petit Belin (cookies)

Beat eggs and add milk, cocoa, coffee, almond flavoring. Melt Palmin over low heat and add alternately wet cocoa mixture and powdered sugar (sift to remove lumps). Adjust seasonings to taste. Line mold with wax paper and spoon in layer of chocolate mixture. Top with five cookies, add another layer of chocolate, ect, until you have 4 layers of cookies, then end top layer with chocolate. Place in refrigerator and chill well. Peal off wax paper and wrap in foil. Slice to serve

Keeps for months in refrigerator. This makes two bars, so plan according. Use the cookie wrap as the mold, lined with the wax paper

Personal Notes:
You can find Palmin at a German Store or deli. You can use a other items for the mold, as long as they are ruffley the same size as the cookie box wrapper. The cookies are a kind of a French or English style sweet biscuit which are not too sweet. This is a great treat to serve with "high tea" or coffee in the afternoon.




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