German Recipe Kalter Hund Heinerle

German Recipe Kalter Hund and Heinerle

German Recipe Kalter Hund — Heinerle

This German Recipe Kalter Hund or Heinerle is a traditional German recipe. Kalter Hund means cold dog, but it is a layered cake made with cookies with a coconut oil chocolate filling. No baking is required. This cake is also called Kalte Schnauze (Cold Snout), Kalte Pracht (Cold Splendor),  and Kellerkuchen (Cellar Cake).

The Germans call it Heinerle (a name for little boys) when the coconut chocolate filling is placed between special waffles called Oblaten. You will find both of the versions in this recipe.

Ingredients for German Recipe Kalter Hund — Heinerle:

  • 250 g (8.81 oz) of Palmin OR coconut oil
  • 250 g (8.81 oz) of sugar
  • 125 g (4.40 oz) of Blockschokolade OR Ghirardelli Chocolate 100% cocoa
  • 4 eggs, XL
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 2 ½ tablespoons of cocoa
  • 2-3 tablespoons of rum OR orange liqueur (optional)
  • 400 g (14.10 oz) of Bahlsen butter biscuits for Kalter Hund (Bahlsen butter cookies are sold in almost every grocery store. You can find them either in the cookie section or the international food section).


  • for Heinerle 30 baking waffles (Oblaten) 120 mm x 200 mm. Find the baking waffles here or here. 10 Oblaten – waffles make about 5-6 sets of Heinerle depending how thick you spread the chocolate mix.

Preparation of filling:

Melt the coconut oil and the chocolate in a saucepan on low heat. Remove from the stove and pour into a metal bowl. Let it cool down in the fridge for about 15 minutes.

Preparation of German Kalter Hund Recipe

Meanwhile mix the eggs, vanilla flavoring, sugar, cocoa, and rum in a blender. Add to the cooled down chocolate mix and stir until smooth. Place the chocolate mix in the metal bowl inside a larger pot filled with water (a bain-marie). Place the large pot on the stove and heat up the water. Stir the chocolate mix using a whisk. Remove the pot from the stove before the chocolate mix gets to the boiling point and pour the chocolate mix into a glass bowl immediately. Let it cool down. (Do not place the glass bowl in the fridge for the Kalter Hund version: place it in the fridge for the Heinerle version). 

Preparation of filling for German Recipe Kalter Hund                         img_8245

Preparation of cake:

Fill a decorating bag connected to a decorating tip with five tablespoons of the chocolate Mix. Place this aside to decorate the top of the cake. Use a loaf baking pan to finish the Kalter Hund. Butter the baking pan either with baking spray or with melted margarine. (The margarine or spray helps to keep the cellophane wrap in place). Line the pan with cellophane wrap. Fill the loaf pan with seven layers of biscuits and spread a layer of chocolate mix between each layer of biscuits. The first layer should be biscuits, the last layer should be the chocolate mix. While you work, the chocolate mix needs to be soft enough for you to be able to spread it over the biscuits. 

img_8295   preparation to shape cake for German Recipe Kalter Hund  img_8300

Place the baking pan in the refrigerator for about six hours to harden. Remove the cake from the baking pan. Carefully remove the cellophane wrap.

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Place the cake on a serving plate to finish decorating the top. The cake should be stored in the refrigerator. It can also be frozen.

Finishing German Recipe Kalter Hund

Preparation of Heinerle:

Place the chocolate mix in the fridge for about one hour in to harden a little before spreading it over the waffles. Create 5-6 sets of Heinerle. Start spreading the chocolate mix on the bottom waffle, add another waffle on top and so forth until you have reached five waffles and your first set is finished.  

img_8717   using filling of German kalter Hund recipe   img_8366

Pile up your 5-6 sets of Heinerle. Have cellophane wrap between each set. Place a heavy weight on top of your pile to spread the chocolate mix between the waffles evenly while the mix is hardening. Before cutting the Heinerle, keep them in the refrigerator for 6-8 hours or overnight. (You can use a washed brick as weight; wrap it in aluminum foil or in cellophane wrap. A brick is almost the same size as the waffles). 

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When the Heinerle have hardened, straighten the edges with a knife. Then cut little squares using a sharp knife. Use a paper kitchen towel to clean the blade of the knife from time to time.

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The Heinerle should be stored in the refrigerator. They can also be frozen. To try the Chocolate Cookies Recipe click here, the Cognac Cookies Recipe click here, and the Homemade German Rum Balls Recipe click here.

German Recipe Kalter Hund — Heinerle