No-bake: chocolate salami cake with cocoa and strawberries, a recipe that uses the classic sweet salami ingredients as a base, but is made in the shape of a cake, decorated with plenty of strawberries, currants, and blueberries. Delicious to eat, beautiful to look at, and especially with the arrival of the heat, you won’t need to turn on the oven to make this dessert. A composition so delicious that I have used it in other versions, have you already seen my chocolate salami bars?
How did I come up with the idea for the chocolate salami cake with strawberries? Well, I’ll tell you right away! My son’s birthday is in a few days and I thought of preparing his favorite dessert in this form, suitable for the occasion. I did a test in a small cake version for 4 people, but by doubling the quantities, I will make all his friends happy, I’m sure! Try it and let me know!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 660.90 (Kcal)
- Carbohydrates 77.42 (g) of which sugars 42.05 (g)
- Proteins 6.30 (g)
- Fat 38.61 (g) of which saturated 21.84 (g)of which unsaturated 12.83 (g)
- Fibers 4.15 (g)
- Sodium 213.64 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz digestive biscuits
- 1/2 cup sugar
- 2/3 cup butter
- 2 egg yolks
- 2 tbsp unsweetened cocoa powder
- 1 shot glass vin santo (or marsala)
- 7 oz strawberries (assorted with currants, blueberries, and wild strawberries)
- to taste powdered sugar
Tools
With the quantities indicated in the recipe, a very small springform pan will be sufficient; I used a 4-inch one. If you plan to make a cake for more people, doubling the ingredient quantities, you should choose a larger pan.
- Cake Pan small springform
- Rolling Pin
Recipe
Separate the egg whites from the yolks, use the whites for another recipe, and put the yolks in a bowl and beat them. Add the sugar and continue to work until you obtain a homogeneous cream.
Add the melted butter (not too hot) to the prepared cream, two tablespoons of unsweetened cocoa powder, and a shot glass of vin santo, then mix until the ingredients are combined.
Finely crush the biscuits by placing them in a freezer bag or inside a tea towel (I use a rolling pin), then add them to the mixture and stir. You will obtain a fairly consistent dough.
Line a 4-5 inch (for double the ingredient quantities, you’ll need a 7-8 inch pan) springform pan with parchment paper and pour the cake mixture, leveling it with the back of a spoon, pressing lightly to compact it.
Cover it with parchment paper and refrigerate for at least 4 hours.
Draw a circle on parchment paper using the base of the pan as a measure, then prepare the side strips by cutting them as high as the edge of the cake pan.
Butter some points of the base and sides of the pan, then line it with a circle placed at the bottom and the strips positioned along the entire edge of the cake pan (the butter serves to hold the parchment paper to the pan). The pan is now lined!After the resting time, take the chocolate cake out of the fridge and proceed to top it.
Remove the stems from the strawberries, wash them well, cut them in half, and place them on one side of the cake along with a few sprigs of red currants, wild strawberries, and blueberries.
Sprinkle with powdered sugar, cut into slices, and serve.
Storage and tips
Storage: The cake can be stored in the fridge (before filling) for up to a week, covered with parchment paper. It can be stored in the freezer for up to 1 month; I recommend thawing it in the fridge and letting it come to room temperature before serving.
Tips: You can make the cake bigger by doubling the ingredient quantities and using a larger pan. Remember that depending on the diameter of the pan used, the cake can be taller or shorter.
You can replace vin santo with a similar liqueur, such as marsala, etc.
You can decorate the dessert with other seasonal fruits or with nuts. I advise topping the dessert right before serving.
