If you’re looking for a light cake, this one is not for you, but it is really very easy and delicious. A base of biscuits and chocolate, without raw eggs, and a soft and enveloping coating. A cake that should be served cold, to end a lunch or dinner, or ideal for a super greedy snack. I used a mix of milk and dark chocolate, but you can easily use just one of the two types, whichever you prefer. Let’s get to work and prepare the chocolate salami cake together.
If you like chocolate desserts, here are some delicious ideas!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the chocolate salami cake
- 7 oz Digestive biscuits
- 7 tbsp butter
- 3.5 oz chocolate (milk and dark)
- 0.65 cups fresh liquid cream
- 5 oz milk and dark chocolate
Tools
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- Cake Pan 7 inch
Steps for preparing the chocolate salami cake
Prepare the coating cream: heat the cream, either in a saucepan or in the microwave. When it reaches the boiling point, add it to the chocolate (I used half dark chocolate and half milk chocolate). Stir until the chocolate melts and then let it cool completely.
For the cake, break the biscuits (I crushed them with a mortar pestle). Melt the chocolate with butter in a double boiler or microwave. Mix it with the biscuits and stir until you get a homogeneous mixture.
Line a 7-inch cake pan with plastic wrap. Pour in the biscuit base and press well. Cover with the cold cream of cream and chocolate and put in the fridge for at least 4 hours. After the resting time, remove the springform pan, peel off the plastic wrap, and bring to the table.
Storage
Store the cake in the fridge, it can stay there for 3-4 days.
