Chocolate Salami Cake. The shape changes but not the substance: the taste is that of the classic and timeless chocolate salami but in a new way of presenting it.
Chocolate salami is a beloved dessert for its unique fragrance, the original recipe contains raw eggs, my version is egg-free for a lighter and more digestible dessert.
I usually always prepare chocolate salamis but today I said to myself… why not make a nice cake?
Perfect at lunch or dinner time and being a dessert much appreciated by both adults and children, it will be finished in a flash and will be easy to consume when sliced.
But no one prevents us from giving this dough the classic salami shape, rather than round, you will give it the shape of a salami, seal it with parchment paper and aluminum foil tightly and put it in the fridge.
It may seem like a loooong waiting time, but if you prepare it first and then stick it in the fridge, you’ll have just enough time, and when it’s dessert time, it will be there ready for you.
The quantities are for a 9-inch mold, if you want it smaller, halve all the quantities for a 6-inch mold.
I’ll be honest, I used coconut-flavored Maria biscuits, but regular ones or gluten-free ones work well, and digestive biscuits are excellent too.
It makes a great impact on the tables even though it’s quite simple but really delicious, and kids love this dessert.
Let’s see the recipe.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12/18
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Salami Cake
- 1 lb oz dry biscuits (Marie or Digestive)
- 1 cup oz toasted hazelnuts (70g for the dough, 30g for decoration)
- 1 cup oz sugar
- 1 cup cups water
- 2/3 cup oz unsweetened cocoa powder
- 5 oz oz butter
- 7 oz oz heavy cream (I used sweetened vegetable cream)
- 5 oz oz 55% dark chocolate
- 10 whole hazelnuts (pieces)
- to taste 55% dark chocolate (grated)
Tools
- Bowl
- Plastic Bags
- Mold
- Parchment Paper
- 2 Saucepans
- Food Scales
Steps for the Chocolate Salami Cake
Place the biscuits in a bag (one of those transparent freezer bags) and, crushing them with your hands or using a rolling pin, reduce them to coarse crumbs but not too large.
Prepare the cocoa syrup: mix the sugar and cocoa in a bowl.
Gradually add the water and stir with a hand whisk.
Transfer to a saucepan, bring to the heat and add the butter, continuing to stir for about 7 minutes.
In a separate pan, toast the hazelnuts.
Transfer the hazelnuts to a mixer but keep some whole aside for decoration, about ten.
Grind the hazelnuts.
Transfer three-quarters of the chopped hazelnuts to the bowl with the crushed biscuits, along with the previously prepared cocoa syrup.
Mix everything well.
Pour the mixture into a mold lined with parchment paper and level it well with the help of a spoon. Let it rest in the fridge for about an hour.
(9/10 inches).
(A tip for lining and adhering the parchment paper well: wet it under cold water, squeeze it very well so it adheres well).
After the time has passed, prepare the chocolate ganache.
In a saucepan, pour the fresh liquid cream and dark chocolate.
Stir until the two ingredients are well blended, thus obtaining a smooth glaze.
Pour the obtained glaze over the cake and let it rest in the fridge for at least 3 hours.
(To spread it well, tap the mold slightly).
Decorate with the chopped hazelnuts set aside and grate some of the dark chocolate bar
(I used a potato peeler, but a knife works too).
Keep it in the fridge until serving time.
Then cut it into slices and serve it.
Enjoy!
Tips
Keep it in the fridge. It can be frozen.
Do you want the classic salami shape?
Pour the mixture onto a sheet of aluminum foil, shape it like a salami, and roll it up like a candy in the foil.
Put it in the refrigerator for 3 hours. Take it out, sprinkle it with powdered sugar, and then slice it!
The indicated quantities are for a 9 to 10-inch mold; with a 10-inch mold, it will come out slightly lower.
By dividing the quantities, you can make a 6-inch mold.
A tip: I found it helpful to prepare it in the evening and remove it from the mold the next morning.
They are excellent both warm and cold and can also be prepared the day before.
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FAQ (Frequently Asked Questions)
What biscuits can I use?
Digestive, Marie, dry biscuits, gluten-free or egg-free biscuits, or light ones.
What chocolate can I use?
It would be better to use 55% dark chocolate, then it’s a matter of taste, but honestly, for a child, this extra is fine; they won’t eat it, believe me.
Are hazelnuts necessary?
You can replace them with almonds or a few more biscuits
