Cookies, No Bake

Chocolate Biscuit Cake/Chocolate Salami

5 from 8 votes
My Chocolate Biscuit Cake makes a delicious and thoughtful edible gift you can create and give for Christmastime or anytime you'd like.
Chocolate, Biscuit Cake, Chocolate Salami, Christmas, Gemma Stafford, Recipes

Hi 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.

 

 

 

 

Watch The Recipe Video!

Chocolate Biscuit Cake/Chocolate Salami (No-Bake)

5 from 8 votes
My Chocolate Biscuit Cake makes a delicious and thoughtful edible gift you can create and give for Christmastime or anytime you'd like.
Author: Gemma Stafford
Servings: 10
Prep Time 15 mins
Total Time 15 mins
My Chocolate Biscuit Cake makes a delicious and thoughtful edible gift you can create and give for Christmastime or anytime you'd like.
Author: Gemma Stafford
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.
  • To you chocolate mix add in your 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.
  • 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.
  • 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.
  • 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.
  • YOU CAN MAKE THIS 2 WEEKS IN ADVANCE.
  • KEEP IT REFRIGERATED AND WELL WRAPPED.

 

 

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Comments & Reviews

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Honey
Member
Honey
11 months ago

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

Member
1 year 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
Member
Valeriesultan
1 year 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 ????

Member
2 years ago

Hi Gemma! Do you have a recipe for chocolate wafer rolls? My kids love those but I’d rather give them a natural version.

sukriti
Guest
sukriti
2 years ago

Can I freeze the mix in a spring form tin ? Loved the recipe

MoTownsend
Member
MoTownsend
3 years ago

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,

emma
Guest
emma
3 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?

Jodi
Guest
Jodi
4 years ago

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

Jodi
Guest
Jodi
4 years ago

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

Emma
Guest
Emma
4 years ago

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 🙂

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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