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The chocolate salami it is a splendid all-Italian recipe (even if other European countries, such as Portugal, declare themselves the "real" owners). This is a particular version of the chocolate cake, with some variations that could be customized according to your tastes.
In order to know more, we wanted to deepen the characteristics of this recipe, with a relatively short preparation time (less than 30 minutes) and an even shorter cooking time (less than 10 minutes)!
Ingredients for chocolate salami
For a chocolate salami get:
- 250 grams of dark chocolate (minimum 70% cocoa);
- 250 grams of crunchy macaroons or biscuits for tea;
- 100 grams of unsalted butter, softened;
- 150 grams of granulated sugar;
- 3 free range eggs;
- 2 tablespoons of amaretto;
- 2 tablespoons of cocoa powder;
- 75 grams of almonds, coarsely chopped;
- 75 grams of hazelnuts, coarsely chopped;
- 50 grams of pistachios, roughly chopped;
- 1 tablespoon of powdered sugar, to decorate.
How to make chocolate salami
Once you have recovered all the ingredients, we try to get to work and understand how you can make yours chocolate salami!
The simplest way is to put the chocolate in the microwave or in a bowl in a pot of boiling water to be able to melt it. While the chocolate melts, place the cookies in a large freezer bag, seal them and crush them with a rolling pin until you have a bag of coarse (not pulverized!) Pieces. Meanwhile, as soon as the chocolate has melted, place it in a cold place (not in the refrigerator) and set it aside.
Then, cream the butter and sugar together. You can do this in the mixer, but it is not necessary. Just use a large bowl and make sure the mixture is soft and super light. Gradually, and one at a time, beat the eggs. Don't worry if the dough seems unattractive at this stage: it will become once the chocolate is added! Then, beat the amaretto liqueur into the mixture.
Once this is done, put the cocoa powder through a colander into the cooled chocolate and, with a small rubber spatula, mix until a mixture is obtained. Then, whisk this into the egg mixture as well.
When you have a smooth chocolate mixture in front of you, pour in the chopped walnuts and crushed cookies. Treat them firmly but patiently, to make sure everything is covered in chocolate. Then transfer this mixture, still in its bowl, to the refrigerator to firm it up a little for 20-30 minutes. Do not leave it any longer or it will be difficult to shape it.
Then, unroll and slice two large pieces of cling film, overlapping them, so that you have a large covered surface for rolling the chocolate salami. In the center of this, turn over the chocolate mixture and - with your hands, shape the mixture into a fat salami trunk, about 30 centimeters long.
Cover the chocolate trunk completely with cling film and then roll it up firmly, like a rolling pin, to create a smooth cylinder. Twist the ends by grabbing both edges of the foil and roll the sausage log several times towards you. At this point, put it in the refrigerator for at least six hours.
Finally, we come to the most exciting part: tear off a large piece of greaseproof paper and spread it out on a kitchen surface. Remove the salami from the refrigerator and place it on the paper. Measure a piece of string at least six times longer than the length of the salami, and tie one end firmly around the twisted knot of the cling film at one end of the salami. Then cut off as much adhering film as possible, but without cutting any of the tapered ends of the salami, so you can attach the string to them.
Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if necessary) over the unwrapped salami to prevent it from becoming sticky as soon as it squeezes. Plus, doing so will make it look even more like a real salami!
You are almost done. Make a loop with the string, a little wider than the salami. Pull the final end and form another loop of rope as before. Work this second ring around the sausage, about 4 cm ahead of the first, tighten again and repeat until you reach the far end of the salami, then tie the string firmly around the other side twisted with adherent film.
With the remaining length of the thread, run it along the salami, twisting it around the thread that wraps it each time it goes through a loop, then tie it again when you get to the end. Repeat this operation as many times as you want, to give the chocolate salami its typical appearance.
Finally, transfer this goodness to a wooden plank, and cut some slices, fan-shaped, as if they were really salami slices, also leaving a knife on the table, so that people can cut other slices as they wish. Enjoy your meal!