This is a very easy and quick dessert.
You will be surprised to see how easily you can make it and how happy your guests will be when they will try it.
It is called salame because the cylindrical shape and the white spots made with broken biscuits, remind the classical salame. As the classical salame, it is served in slices.
It is a cold dessert and there is no a particular season to eat it. It is always welcome!
My recipe is also suitable for children so I removed the rum, but if you want it, I will let you know below where to add it.
First of all, are you familiar with the Bain-Marie technique?
Don’t worry it is not something to worry about, but you will need some tools.
You need a large pot to fill with water and then a small pan with a long handle to place on the top of it, being sure that the bottom of the small pan is always immersed for half in the boiling water. In this way the chocolate inside the small pan will melt properly.
Something like this:
Preparation: 20 minutes
Serves: 8 people
- Extra dark chocolate: 200gr
- Plain biscuits (like Digestive): 175 gr
- Sugar: 150gr
- Eggs: 2 medium, room temperature
- Butter: 150gr room temperature
- Icing sugar (just to decorate)
- (Rum 10ml)
Cominciamo! (let’s start)
- Prepare all the necessary for the bain-marie technique, turning on the heating under the big pot
- Break the chocolate bar in smaller pieces and put it in the small pan
- Place the small pan on the top of the big one and wait until the chocolate melts
- Turn off the heater and let the chocolate cool
- Cut the butter in cubes and put it in a large bowl or where it is better for you to use the mixer machine
- Start mixing the butter adding the sugar
- (Add the rum, optional)
- Break the eggs, mix them a bit and add them into the bowl with the butter and the sugar
- Continue mixing until you obtain a soft cream
- Without stopping the mixer, add the cold, liquid chocolate until it will be completely integrated into the cream
- Now you can turn off the mixer :)
- Break the biscuits in a large bowl
- Add the chocolate cream and stir to mix all the ingredients
- Put the cream on the baking paper modelling it with the hands to create a salame shape
- Wrap the salame into the baking paper and fold the paper at both ends to close it completely
- Put the salame into the fridge for 4 or 5 hours
- When it is ready, you can add the icing sugar and cut it into slices
If you want, you can add some whipped cream to make it sweeter.
This dessert is amazing with the Ben Rye, Donnafugata, 2014