Cookies, No Bake

Italian Chocolate Biscuit Cake (Chocolate Salami)

4.94 from 15 votes
Savor the decadent Chocolate Biscuit Cake, a no-bake chocolate salami masterpiece perfect for a luscious treat or as an edible holiday gift.
One chocolate salami is on the chopping board and the others sliced not is on the counter. The charming marbled interior of this chocolate salami surprises you at first sight when sliced.  This mixture is shaped into a log, resembling a salami, and is often rolled in powdered sugar or cocoa powder to simulate the look of cured meat.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Italian Chocolate Biscuit Cake, also known as Chocolate Salami, is not only visually appealing and effortless to prepare but is also rich in chocolate taste and versatile for customization. It uniquely shares holiday joy in a delicious way. 

  • The charming marbled interior of this chocolate salami surprises you at first sight when sliced. 
  • It starts off with a breeze-like preparation involving only the melting of chocolate and butter, along with the addition of various mix-ins. As a delightful reward, it transforms into a thoughtful edible gift boasting decadent cocoa, highly adaptable flavors, pleasant texture contrast, and the ability to evoke cherished childhood memories.

This Chocolate Biscuit Cake is really popular in Ireland. I absolutely enjoyed making and eating it a lot growing up. Because it’s no-bake and only requires refrigeration, it’s a fun delicious project for kids during this holiday season!

IMPORTANT NOTICE: This recipe was improved and updated on 11/18/2023, to include new photography, explanations of key ingredients, step-by-step instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

Italian Chocolate Biscuit Cake , also known as chocolate salami, is shaped into a log, resembling a salami, and is rolled in powdered sugar or cocoa powder to simulate the look of cured meat wrapped with twine around.

What is Italian Chocolate Biscuit Cake?

Italian Chocolate Biscuit Cake, also known as Chocolate Salami (salame di cioccolato in Italian), is a dessert that mimics the appearance of a salami sausage but is made entirely of chocolate and other non-meat ingredients.

  • The typical ingredients for chocolate salami include dark chocolate, butter, sugar, eggs, and a variety of other optional ingredients such as crushed biscuits or cookies, nuts (such as almonds or hazelnuts), and sometimes dried fruits.
  • This mixture is shaped into a log, resembling a salami, and is often rolled in powdered sugar or cocoa powder to simulate the look of cured meat. Once it becomes firm after chilling, it is sliced into rounds to reveal the “salami” pattern inside.

Tools for Chocolate Biscuit Cake

Key Ingredients for Chocolate Biscuit Cake

  • Butter:

    • Butter enriches the flavor and contributes to the smooth and creamy texture of chocolate salami.
    • As the mixture cools and solidifies in the refrigerator, the butter serves as a binding agent, aiding in creating a cohesive and sliceable dessert.
    • Moreover, butter adds moisture to chocolate biscuit cake maintaining a desirable balance between a fudgy interior and any additional mix-ins like nuts or biscuits.
  • Semisweet chocolate:

    • Semisweet chocolate contains 52% – 62 % cocoa solids.
    • It melts easily, combines well with other flavors, and is fantastic for dipping. I adore using it here or other recipes such as  S’more Cheesecake and Chocolate Chip Cookie Pie.
  • Granulated sugar:

    • Granulated sugar not only sweetens the Chocolate Biscuit Cake but also acts as a binding agent when mixed with other ingredients.
    • Sugar helps maintain moisture, preventing the chocolate salami from becoming overly dry and crumbly, contributing to a more desirable and cohesive texture.
  • Unsweetened cocoa powder:

    • Unsweetened cocoa powder adds a pure, intense chocolate taste to the biscuit cake.
  • Vanilla extract:

    • Vanilla extract enhances other flavors.
  • Biscuits (crushed):

    • Biscuits or cookies, add a crunchy and crumbly texture, provide a structure, and absorb moisture, maintaining the proper consistency of the salami. This ensures that the dessert doesn’t become overly wet or soggy.
    • The choice of biscuits allows for a personalized touch to the recipe.
  • Toasted nuts:

    • Including toasted nuts in the chocolate salami not only adds a profound nutty flavor, an enticing aroma,  and texture but also introduces some nutritional benefits.
    • Feel free to use hazelnuts, pistachios, or any other favorite nuts.
  • Dried fruit:

    • The addition of dried fruits to a chocolate salami recipe can introduce a delightful burst of fruity sweetness, chewiness, and a complementary flavor profile.
  • Grated orange zest (optional):

    • Orange zest can introduce a delightful citrusy flavor and aroma, balancing the sweetness and richness.
    • It enhances the appearance but also signals to the eater that there’s an additional layer of flavor complexity.
  • Dark rum, bourbon, orange liquor, or amaretto (optional):

    • A moderate amount of alcohol or liquor can impart unique flavors, depth, and a hint of sophistication to the dessert.
  • Powdered sugar (icing sugar):

      • Powdered sugar is used to create the cured meat appearance effect.

How to Make a Chocolate Biscuit Cake (Chocolate Salami)

  • Make the Chocolate Biscuit Cake (Chocolate Salami):

    • Prepare the chocolate mixture: Melt the butter and chocolate in a large bowl, stirring until melted.
    • Add mix-ins to the chocolate mix: Add in the sugar, cocoa powder, and vanilla extract, followed by the crushed biscuits, toasted nuts, fruit and citrus zest.
    • Mix all of these ingredients together until combined.
  • Shape the Chocolate Biscuit Cake (Chocolate Salami)

(watch the video down below for step-by-step instructions)

    • Lay cling wrap on your work surface.
    • Spoon salami mix into a log and wrap tightly in plastic.
      • Lift one side of the cling wrap and fold it over the mixture, pressing and shaping it into a cylindrical form.
      • Roll it tightly to achieve the desired thickness. You will get 3-4 logs.
    • Refrigerate the chocolate salami for 3 hours or until firm.
  • To decorate like a Chocolate Biscuit Cake (Chocolate Salami):

    • Toss it in powdered sugar and wrap in twine like in the video.
  • To serve a Chocolate BChocolate Biscuit Cake (Chocolate Salami):

    • Unwrap and slice as thick as you want with a serrated knife.

One chocolate salami is on the chopping board and the others sliced not is on the counter. The charming marbled interior of this chocolate salami surprises you at first sight when sliced.  This mixture is shaped into a log, resembling a salami, and is often rolled in powdered sugar or cocoa powder to simulate the look of cured meat..

How to Store Chocolate Biscuit Cake

  • It can be made and kept in the fridge for up to 2 weeks.

Can I make chocolate salami in advance?

  • Yes, chocolate salami is a great make-ahead dessert. Prepare it a day or two before serving to allow it enough time to set in the refrigerator.

FAQs

  • Is there meat in chocolate biscuit cake?

    • No, chocolate salami does not contain meat. Despite its name and appearance, it is a sweet dessert made entirely of chocolate and other sweet ingredients.
  • How long does it take for chocolate biscuit cake to set?

    • Chocolate salami typically needs roughly 4-6 hours or overnight for best results.
  • Can I freeze chocolate biscuit cake?

    • Yes, chocolate salami can be frozen for longer storage. Wrap it tightly in cling wrap and place it in an airtight container or freezer bag before freezing.
  • How can I make chocolate salami without nuts?

    • You can omit nuts or use substitutions like toasted pumpkin seeds, sunflower seeds, crushed pretzels, shredded coconut, or additional biscuits to avoid nut allergies.
  • What type of chocolate is best for chocolate salami?

  • What occasions are ideal for serving chocolate salami?

    • Chocolate salami is perfect for various occasions, including holidays such as Christmas, birthdays, and gatherings. It also makes a lovely edible gift.

A close shot at the chocolate biscuit cake shows the charming marbled interior when sliced.  This mixture is shaped into a log, resembling a salami, and is often rolled in powdered sugar or cocoa powder to simulate the look of cured meat.

Gemma’s Pro Chef Tips

  • I use salted butter for extra flavor. Unsalted butter will also work here.
  • To replace sugar, check out my Sugar Substitute Chart for detailed pro tips.
  • You can use graham crackersdigestive biscuits, rich tea biscuits, or find your favorites from Chef Tested & Fan Approved Cookie Recipes.
  • When adding dried fruits to a chocolate salami, it’s best to plump them up with water or juice first for a better texture. And chop them into smaller pieces to ensure an even distribution throughout the mixture.
  • Note to finely grate or zest the outer, colored part of the orange peel while avoiding the bitter white pith. Start with a small amount, as a little zest can go a long way, and adjust according to your taste preferences.
  • When crushing the biscuits leave some bits bigger and some bits crushed fine. It gives your salami a good texture.
  • The salami slices taste better when left out of the fridge for a while.
  • This Chocolate Salami will be a great addition to my Dessert Charcuterie Board.
  • Refer to my Edible Gift Shipping Guide (For The Holidays And Beyond!) for details on packing and shipping tips.

More Edible Gift Variations

IMPORTANT NOTICE: This recipe was improved and updated on 11/18/2023, to include new photography, explanations of key ingredients, step-by-step instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Watch The Recipe Video!

Italian Chocolate Biscuit Cake (Chocolate Salami)

4.94 from 15 votes
Savor the decadent Chocolate Biscuit Cake, a no-bake chocolate salami masterpiece perfect for a luscious treat or as an edible holiday gift. 
Author: Gemma Stafford
Servings: 10 people
Prep Time 15 minutes
Chill for 3 hours
Total Time 3 hours 15 minutes
Savor the decadent Chocolate Biscuit Cake, a no-bake chocolate salami masterpiece perfect for a luscious treat or as an edible holiday gift. 
Author: Gemma Stafford
Servings: 10 people

Ingredients

  • 1 cup (8 oz/225 g) butter
  • 2 cups (12 oz/340 g) best-quality semisweet chocolate
  • ½ cups (4 oz/115 g) granulated sugar
  • ¼ cup (1 oz/28 g unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 cups (9 oz/225 g) biscuits, crushed (graham crackers or digestive biscuits )
  • ½ cup (2 ½ oz/71 g) toasted hazelnuts, coarsely chopped
  • ½ cup (2½ oz/71 g) toasted pistachios, coarsely chopped
  • ½ cup (2½ oz/71 g) cranberries (or raisin/ sultanas/cherries)
  • 1 tablespoon grated orange zest (optional)
  • 2 tablespoons dark rum , bourbon, orange liquoir (optional)
  • powdered sugar, to coat

Instructions

  • Melt the butter and chocolate in a large bowl, in the microwave or over a Bain-Marie on a very low flame, stirring until melted.
  • To you chocolate mix add in the sugar, cocoa powder and vanilla extract.
  • Add the crushed biscuits, toasted nuts, fruit and citrus zest. When crushing the biscuits leave some bits bigger and some bits crushed fine. It gives your salami good texture.
  • Mix all of these ingredients together until combined.
  • Lay cling wrap on your work surface. Take some of your mix and shape into a log and wrap tightly in plastic, securing the ends with twisters. You will get 3-4 logs. Refrigerate the for 3 hours or until firm. It can be made and kept in the fridge for up to 2 weeks.
  • To decorate like a salami toss it in powdered sugar and wrap in twine like in the video.
  • To serve, unwrap and slice as thick as you want with a serrated knife. The salami slices better when left out of the fridge for a while.

 

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Joan
Joan
6 months ago

Can I use cadburys chocolate bars? Have a shed-load and looking to use them!

Trish
Trish
2 years ago

Hi Gemma, I’ve made this loads of times. One great tip is to soak the Cranberries in the warmed liqueur. It gives lovely little pops of flavour throughout.

emma
emma
8 years ago

i am making this right now, and noticed that it is a little runny…is that normal? also, how long should i leave this in the fridge for before i form it?

Fatima Farooq
Fatima Farooq
3 months ago

Hi Gemma
Can we use Coconut oil instead of butter in this recipe?

Susan
Susan
5 months ago

Gemma, this recipe looks perfect for my holiday gift giving at the office this year. Since they need to be refrigerated, how can I actually “gift” them when people will not be able to keep them refrigerated for most of the day?

Dana
Dana
5 months ago

I made this this weekend but it turned out hard like a rock. :))) I couldn’t slice it. Also, the sugar did not melt in the chocolate, and it’s all crunchy with sugar… I probably should have heated the chocolate with the sugar until melted…

Caroline M
Caroline M
4 years ago

Hi Gemma

Can I possibly make this starting off with some leftover semisweet ganache? Would I just omit the butter? It’s at 1:1 ganache. Any ideas?

Honey
5 years ago

Hi Gemma,
I want to try your chocolate salami recipe but can I replace the butter with another non fat ingredient?
Thanks,
Honey

Raksha Prasad
6 years ago

Hi Gemma,
Should I add the rest of the ingredients when the melted chocolate is hot or should I wait until it cools down. Also I’m thinking of adding walnuts, almonds and raisins. Will that work well? Should I soak raisins also like how you have soaked cranberries?

Valeriesultan
6 years ago

Jaja I sent in some pictures but didn’t do good on the type Jaja anyway they are delicious and the chocolate salami was the one I think that won me the trofy in a friends cookie championship Jaja love doing it yet so symple and delicious ( I do a little difrent my recipe but it’s all the same method) thank you Gemma for been and inspiration in so many ocations and for being a great teacher ????

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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