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It is an Italian classic and it is very versatile; the common base of chocolate and cookies can be complemented with other dried fruits, like, apricots, walnuts, strawberries or bananas. One piece of advice is that it should be eaten in the first two days as it contains raw egg.
INGREDIENTS
- 300 g of Marie Biscuit.
- 150 g of unsaltted butter at room temperature.
- 200 g of cooking chocolate (the darkest the better).
- 2 spoonfuls of dark Rhum.
- 2 eggs.
- 100 g of sugar.
- 50 g of peeled almonds.
- 50 g of peeled wholenuts.
- Caster sugar.
PREPARATION
- First of all we’ll prepare what takes longer: melt the chocolate. You can do it in au Bain Marie, or in a bowl with the btuter at the microwave at medium heat for 4 minutes.
- Meanwhile, break the cookies. We need some coarse chunks to produce the effect of the white parts in the salami. Same procedure with the almonds and the nuts.
- Once chocolate is melted, and mixed with the butter, beat with the spatula combining the sugar, the eggs, and the rhum.
- Add the chocolate mix to the cookies and make the chocolate cover all the cookies.
- Finally, place the mix in a waxed paper trying to shape it as the salami. We will put in in the fridge for at least 3 hours and to reinforce it, we’ll cover it wil tin foil. During the first half hour you have to be carefull to reaffirming the shape of it.
- Once cold, we get rid of the tin foil and the paper, and we sprinkle caster sugar all over it. As presentation advice, cut some slices (with a sharp knife and a slow cut= and serve in a wooden chopping board.
