Chocolate Biscuit Cake/Chocolate Salami (No-Bake)
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.
Course:
Dessert
Cuisine:
American
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.