Chocolate Salami Cake. The shape changes but not the substance: the taste is that of the classic and timeless chocolate salami, here presented in a new way.
The chocolate salami is a much-loved dessert for its particular fragrance. While the original recipe contains raw eggs, my version is egg-free, for a lighter and more digestible result.
I usually always prepare the classic chocolate salamis, but today I thought: why not make a beautiful cake?
Perfect as a dessert after lunch or dinner. Being much appreciated by both adults and children, it will finish in no time and is easy to consume sliced.
Or, if you prefer the traditional shape…
No one forbids us, with this dough, to give the classic salami shape! Instead of round, you will shape it like a salami, seal it tightly with parchment and aluminum foil, and put it in the fridge.
It might seem like a loooong waiting time, but if you prepare it in advance and then put it in the refrigerator, you will have made the right time investment. And when the time for dessert comes, it will be ready for you.
The doses are for a 22 cm mold. If you want it smaller, halve all the doses for a 16 cm mold.
I’ll be honest: I used “Maria” cookies with coconut flavor, but classic, gluten-free, and even digestive cookies work well.
It makes a great impression on the table even though it’s a fairly simple preparation, but it’s really delicious and kids love this dessert.
Let’s see the recipe!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12/18
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Salami Cake
Chocolate Salami Cake
- 18 oz dry biscuits (Marie or digestive)
- 3.5 oz toasted hazelnuts (70 for the dough 30 for decoration)
- 7 oz sugar
- 1 cup water
- 2.1 oz unsweetened cocoa powder
- 5.3 oz butter
- 7 oz fresh liquid cream (I used sweetened vegetable cream)
- 5.3 oz 55% dark chocolate
- 10 whole hazelnuts (pieces)
- q.b. 55% dark chocolate (grated)
Tools
- Bowl
- Plastic Bags
- Cake Pan
- Parchment Paper
- 2 Saucepans
- Kitchen Scales
Steps for the Chocolate Salami Cake
Chocolate Salami Cake
Put the biscuits in a bag (those transparent freezer ones) and, crushing them with your hands or with 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 mix with a hand whisk.
Transfer to a saucepan, bring to the stove 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 for decoration, about ten.
Blend the hazelnuts.
Transfer 3/4 of the chopped hazelnuts to the bowl with the crushed biscuits, into which the cocoa syrup previously prepared should be added.
Mix everything well.
Pour the mixture into a cake pan lined with parchment paper and level well with the help of a spoon. Let it rest in the fridge for about an hour.
(22/24cm).
(A tip for lining and adhering the parchment paper well, wet it under cold water, squeeze it very well so it sticks).
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 combine well, 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 lightly).
Decorate with hazelnut crumbs set aside and grate some dark chocolate bar
(I used a potato peeler, but a knife is fine too).
Keep in the fridge until serving time.
Then slice it and serve
Enjoy your meal!
Tips
Store in the fridge. It can be frozen.
Do you want the classic salami shape?
Pour the mixture onto a sheet of foil, shape it like a salami and roll it up like a candy in aluminum foil.
Put it in the fridge for 3 hours. Take it out, sprinkle with powdered sugar, and then slice it!
The indicated doses are for a mold from 22 to a maximum of 24, with a 24 mold it will be slightly lower.
By dividing the doses you can make a 16 cm mold.
A tip, I found it good to prepare it in the evening and take it out of the mold the next morning.
They are excellent both hot and cold and can also be prepared the day before.
They are excellent both hot and cold and can also be prepared the day before.
Curiosities
For a truly intense and less sweet taste (which goes well with the biscuits), use a good quality dark chocolate with a cocoa percentage between 55% and 70%. This egg-free version, being lighter, can support a bitter chocolate without being heavy.
If you want an extra flavor touch and more crunch, you can lightly toast the dry biscuits in the oven for 5-10 minutes before crumbling them. Let them cool completely before using.
Do not crush the biscuits too much! The pieces should be irregular and of different sizes to simulate the “fat slices” of the salami (or to give a pleasant texture to the cake).
The long rest is very important. It’s not just to harden it, but because the biscuits need time to fully absorb the moisture and fat from the dough, preventing the dessert from crumbling when cut.
Notes
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FAQ (Questions and Answers)
Which biscuits can I use?
Digestive, Marie, dry biscuits, gluten-free or egg-free, or light biscuits.
What chocolate can I use?
It would be better to use 55% dark chocolate, then it depends on the taste, but honestly, for a child, that’s fine, extra they won’t eat, believe me.
Are hazelnuts necessary
You can replace them with almonds or some extra biscuits
