It's all about bread this month at the Bold Baking Academy! Sign up now!
Cookies, No Bake

Chocolate Biscuit Cake/Chocolate Salami

5 from 10 votes
My Chocolate Biscuit Cake makes a delicious and thoughtful edible gift you can create and give for Christmastime or anytime you'd like.
By Gemma Stafford | | 25

Last updated on November 11, 2019

Chocolate, Biscuit Cake, Chocolate Salami, Christmas, Gemma Stafford, Recipes

This post may contain affiliate links. Please see my full disclosure for details.

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.

 

 

 

 

Try These Recipes!

Watch The Recipe Video!

Chocolate Biscuit Cake/Chocolate Salami (No-Bake)

5 from 10 votes
Print Recipe
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.

 

 

Submit your own photos of this recipe

Upload Photo
0 Images
guest
25 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
emma
emma
6 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?

1
Reply
View Replies (1)
Trish
Trish(@trishb61)
2 months 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.

0
Reply
View Replies (1)
Caroline M
Caroline M
2 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?

0
Reply
View Replies (1)
Honey
Honey(@honeyn86)
3 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

0
Reply
View Replies (1)
Raksha Prasad(@raksha-prasad)
3 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?

0
Reply
View Replies (1)
Valeriesultan
Valeriesultan(@valeriesultan)
3 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 ????

0
Reply
View Replies (1)
Bhavi(@bhavana-ranjan)
4 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.

0
Reply
View Replies (1)
sukriti
sukriti
5 years ago

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

0
Reply
View Replies (1)
MoTownsend
MoTownsend(@motownsend)
5 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,

0
Reply
View Replies (1)
Jodi
Jodi
6 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

0
Reply
View Replies (1)

About Us

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!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

Read More

Become a Better, Bolder Baker in the Bold Baking Academy!