This is... a lot of chocolate.

We haven't just been cooking savoury stuff. Just before lockdown, we were visiting Mama Curator, who happened to have a very German dessert on hand, which incindentally, the Curator had been promising to make for... about six years, if the BBE on the package is right. Well, we're in lockdown, we don't have anything better to do, so why not? I give you Kalter Hund (err, unless you're already acquainted with it as a hedgehog slice).

The Curator found a recipe here, but if you don't want to translate it:

1 package Butterkekse (rich tea or malted milk would also work, I think)
200 g EACH dark AND milk chocolate
250 g coconut oil
75 g powdered sugar
2 tbsp cocoa powder
2 eggs
5 tbsp milk
1 tsp vanilla

Beat the eggs together with the sugar, cocoa powder, milk, and vanilla. Melt the chocolate and coconut oil together in a bain-Marie  -- if you're using the "bowl over boiling water", as we were, use as big a bowl as you can, because you're going to be adding things to this mix.

This was bowl 3!

Temper the egg mixture by stirring in a small amount of the warm chocolate mixture, then beat the egg mixture into the chocolate until it thickens: you're looking for very chocolatey custard. Let it cool until it's runny but not dangerously hot.

Line a loaf tin with greased cling film (seriously, grease the clingfilm, then put it in). Pour a thin layer of chocolate mixture into the tin, then spread it out evenly over the bottom of the tin. Put a layer of biscuits in, add chocolate and spread it to cover, and repeat until you reach the top of the tin: the last layer should be biscuits (we screwed this up and had chocolate at the top instead).

Put this in the fridge for several hours or ideally overnight until it hardens. Invert, slice and eat. We kept this in the fridge, and honestly, it took us at least a fortnight to eat -- it is VERY VERY RICH. Guten Appetit!