I received this Kalter Hund recipe from my podcast guest, the lovely Selina Goldi, an enchanting storyteller and hostesss of culinary retreats in the French Countryside. The name is odd - translated it means "Cold Dog - and no one seems to know why. The description is clumsy. But the cake? The cake is so good, words fail me when I try to describe it. I often decline chocolate desserts. This isn't because I dislike chocolate. On the contrary, I adore chocolate and am often disappointed by desserts that dilute the rich, powerful chocolate flavor I seek. This cake delivers chocolate as it's meant to be: completely and utterly decadent, rich, creamy, and solid but soft. The crunch of the biscuit layers is necessary only as a foil to the chocolate perfection. Like the dessert itself, this chocolate texture is hard to describe. At first, Selina called it a ganache, but later, she referred to it as a "chocolate butter". Whatever you call it, this chocolate is exactly what chocolate is meant to be.
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"Selina has this special gift - the ability to transport others to a different time and place. After a career in economics, Selina took this genius and turned it into a life. She bought a very old place on a river in a remote corner of France (not unlike the place in Switzerland where she grew up.) There, she invites those wearied with the pace of the outside world to culinary retreats. Selina teaches her guests to reconnect to not only the food they eat, but also the pleasure of cooking."
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How to Connect with Selina
Website: Les Poisson Chats
Selina's Culinary Workshops: L’Art de Bien Manger