Chocolate Biscuit Cake/Chocolate Salami
Save RecipeHi Bold Bakers! What is a Chocolate Salami? It’s a no-bake, Sweet Chocolate Biscuit Cake with rich chocolate, cookies, nuts & fruit, that’s made to look like a salami—no meat here, I promise. I hope you enjoy!
Chocolate Biscuit Cake/Chocolate Salami (No-Bake)
Prep Time
15 mins
Total Time
15 mins
Servings: 10
Ingredients
- INGREDIENTS
- 1 cup (8oz/225g) Butter
- 2 cups (12oz/340g) best-quality semisweet chocolate chips or grated chocolate
- 1/2 cups (4oz/115g) sugar
- ¼ cup (1oz/28g)pure cocoa powder
- 1 tsp Vanilla extract
- 3 cups (9oz/225g) biscuits, crushed (graham crackers,digestive, gluten-free OK)
- ½ cup (21/2oz/71g) toasted hazelnuts, coarsely chopped
- ½ cup (21/2oz/71g) toasted pistachios, coarsely chopped
- ½ cup (21/2oz/71g) cranberries (or raisin/ sultanas/cherries)
- 1 tblps grated orange zest (optional)
- 2 tablespoons dark rum , bourbon, orange liquoir (optional)
Instructions
-
Melt the chocolate and butter in a large bowl, in the microwave or over a Bain-Marie on a very low flame, stirring until melted.
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To you chocolate mix add in your sugar, cocoa powder and vanilla extract.
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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.
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Mix all of these ingredients together.
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Lay cling wrap on your 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.
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To decorate like a salami toss it in icing sugar and wrap in twine like in the video. You can leave this step out of you want. It is just an added touch.
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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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YOU CAN MAKE THIS 2 WEEKS IN ADVANCE.
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KEEP IT REFRIGERATED AND WELL WRAPPED.
Meet Gemma
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Hi Gemma,
I want to try your chocolate salami recipe but can I replace the butter with another non fat ingredient?
Thanks,
Honey
hum, the butter is kind of important. It keeps it on the softer side and makes it easier to cut it. I’m not 100% sure what to tell you would be a good sub. You maybe could use vegan butter.
Gemma.
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?
Hi,
Wait for a few minutes for the chocolate to cool down. Yes feel free to add those in. Feel free to soak them, I like to do that but it’s not a must.
Best,
Gemma.
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 ????
Hi Valerie,
Thank you, that is so kind, I appreciate you kind comments.
I am really happy won a prize too, so very well done to you, carry on baking, you are doing very well,
Gemma 🙂
Hi Gemma! Do you have a recipe for chocolate wafer rolls? My kids love those but I’d rather give them a natural version.
Hi there,
No, I do not have a recipe for these. They would be trick for the home cook. I do have a vanilla cone. (https://www.biggerbolderbaking.com/ice-cream-cones/) but it is not a wafer. I will have to think about this one!
Gemma 🙂
Can I freeze the mix in a spring form tin ? Loved the recipe
Hi sukriti,
If you are going to freeze this it will be best to set it, take it out of the tin, wrap it in cling film, and then in foil. This is best closely wrapped.
Happy christmas to you,
Gemma 🙂
I made your chocolate salami last year which was a huge hit. Will definitively be making again this year only more of it. Merry Christmas to all at Bold Baking,
Hi there, yes, this is a great old treat, I love it too, and it lasts for ages, must re-post it now that you mentioned it!
Gemma 🙂
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?
Thanks so much for visiting my website, Emma. You should leave this in the fridge for at least 3 hours. It will last for up to two weeks in the fridge. Hope this helps 🙂
Hi Gemma,
I’m Jodi and I’m 13. I saw this recipe and I need to make this asap! I’ve made your Oreo fudge and Oreo cheesecake too! The Oreo cheesecake I made for my birthday was amazing and my friend asks me for the recipe. Thanks a lot and continue Bigger Bolder Baking. 🙂
Jodi
Thank you so much, Jodi. Really glad you like my recipes 🙂
Hi Gemma,
I’m 13 and I love all your recipes. Will definitely make this as soon as possible. By the way I made the Oreo cheesecake based on your recipe last time for my birthday was amazing! My family and friends love it and even tell me to send the recipe to them. Thanks a lot. 🙂
Jodi
Hey! I am concerned about the quantity of butter used in this recipe. Isn’t it a bit more butter? I mean I checked out other recipes and the amount of butter is half as compared to the amount used in this recipe. And in the instructions you’ve missed out the step of adding cocoa powder, sugar and vanilla. If you have mistakenly wrote the wrong quantity of butter, I request you to edit it and write the correct amount 🙂
Hi Emma, I just saw what you are referring to. I edited the recipe to add the cocoa and sugar. The amount of butter is correct 🙂
Can I use toasted almonds instead of hazlenuts ?
Sure, get creative with it 🙂