Savor the decadent Chocolate Biscuit Cake, a no-bake chocolate salami masterpiece perfect for a luscious treat or as an edible holiday gift.
- 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
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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.
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To you chocolate mix add in the 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 until combined.
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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.
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To decorate like a salami toss it in powdered sugar and wrap in twine like in the video.
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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.