No-Bake German Hedgehog Slice
Ingredients
- 18 ounces (3 cups) chopped bittersweet chocolate (65% cocoa)
- 3 tablespoons coconut oil
- 3/4 cup plus 1 tablespoon heavy cream, room temperature
- 1/4 teaspoon kosher salt
- 5 ounces thin butter cookies, preferably Leibniz Butterkeks or Petit Beurre (about 36 cookies)
Preparation
Line a standard loaf pan with plastic wrap or parchment paper, ensuring it covers the entire pan with overhang on the sides.
Combine the chopped chocolate and coconut oil in a medium microwave-safe bowl.
Microwave on high in 20-second increments, stirring each time and scraping the sides and bottom, until melted, about 2 minutes.
Add the cream and salt, and stir until combined and smooth.
Pour a small amount of the chocolate mixture into the lined loaf pan to cover the bottom.
Place a single layer of butter cookies in the pan without breaking or stacking them.
Pour more chocolate mixture over the cookies to cover, and tap the pan gently to level the chocolate.
Repeat the layering of cookies and chocolate until all ingredients are used, ending with chocolate, for about 6 to 8 layers.
Fold the overhanging wrap over the top and refrigerate until firm, at least 5 hours.
Unwrap the top, invert onto a cutting board, remove the wrap, and slice with a hot knife into 1-inch-thick pieces for serving.
Storage tips
Wrap any remaining cake in plastic wrap and store in the fridge for up to 1 week or in the freezer for up to 1 month.
Alternatively, wrap individual slices in plastic wrap for freezer storage if desired.
