The Chocolate Salami Cake is a dessert with a rich and enveloping taste. A dessert that is beautiful to present and also very easy to make. It is a no-bake dessert and is perfect for any occasion. Excellent, for instance, for celebrating a birthday. Or to bring to the table during the Christmas holidays. The chocolate salami cake is a variant of the very delicious chocolate salami. It is made with ingredients that we can vary according to our tastes.
The undisputed stars of this no-bake chocolate cake are the cookies (dry) and we can choose those we like best. However, they should be of a light color, meaning not cocoa. This is to achieve a contrast of color, light-dark, once sliced. No eggs are added to the dough, although they might be present in the cookies. Those who prefer can thus use egg-free dry cookies. Similarly, those with intolerance can use gluten-free cookies.
But how is the biscuit cake prepared? After mixing all the ingredients that compose it, it is placed in the fridge to set. Before serving, it is covered with an irresistible dark chocolate ganache. If you have never tried chocolate salami, I recommend this version with Pan di Stelle!
But now let’s get to it and prepare the chocolate and dried fruit salami cake together!
Here are other delicious and easy recipes I recommend trying!
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: about 12 servings
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17 oz Digestive biscuits
- 2 tbsps Nutella®
- 1 oz chopped pistachios
- 1 oz toasted hazelnuts
- 1 oz walnuts
- 1 oz almonds (with or without skin it's not a problem)
- 2 tsps unsweetened cocoa powder
- 4 oz butter
- 1 cup milk
- 2.5 oz dark chocolate 50%
- 2.5 oz fresh liquid cream
- to taste chopped pistachios (just a handful)
- to taste hazelnut crumbs (a heaping teaspoon)
Tools
- Saucepan
- Spatula
- Cake Tin
- Cutting board
- Bowl
Steps
Crush by hand the biscuits without turning them into flour. You should see pieces of different sizes.
You can use the dry biscuits you prefer, I chose Digestive.
Place the broken biscuits in a bowl and add two tablespoons of Nutella or hazelnut cream to taste.
Those who prefer can avoid using Nutella as it is not essential.
Add two teaspoons of unsweetened cocoa powder (or sweet cocoa if you prefer).
On a cutting board, roughly chop the dried fruits with a knife. We can use the ones we like best.
I made a mix of hazelnuts, pistachios, almonds, and walnuts, but even one type of dried fruit of your choice is fine.
Add the chopped dried fruits to the other ingredients and mix well.
Melt the butter in a double boiler (or microwave) and then add it to the other ingredients.
Pour the milk (at room temperature) into the bowl and mix well until you get a compact mixture.
If you want, you can flavor the mixture with orange zest, which pairs beautifully with these ingredients.
Or with pastry flavor vials, for example, rum or almond flavoring is perfect!
Take a cake pan and line it with parchment paper.
Being a non-leavened dessert, if you use large molds (e.g., 26 cm) you will get a low cake and vice versa (e.g., 20-22 cm).
So choose the cake tin you like best (round, rectangular, square) based on the size you want to achieve.
I used a adjustable cake ring placed on a tray lined with parchment paper.
Pour all the mixture into the mold and use a spatula to level it well to even out the surface.
As you place the mixture in the mold, press down well with the back of a spoon.
This way, the dessert will be compact, and when cutting, the slice will be perfect!
Now all that’s left is to put the chocolate salami cake in the fridge (NO FREEZER) for at least 6 hours, even better if overnight.
After resting, it’s time to decorate the chocolate cake before bringing it to the table!
For a simpler and faster version, we can simply choose some unsweetened cocoa to dust on the entire surface.
I preferred to make it even more delicious (as if it wasn’t already so!!!) and prepared an irresistible ganache!
Take a saucepan and pour in the fresh liquid cream (the NON-sweetened one).
Place it on the stove on low heat and after a couple of minutes, add the chopped dark chocolate.
Stir continuously until the chocolate is melted, then turn off the heat.
Let the dark chocolate ganache cool for just a couple of minutes.
Meanwhile, take the biscuit cake from the fridge and place it on a nice serving plate.
With the help of a spatula, pour the ganache, a little at a time, over the surface and spread it well.
For a “drip cake” effect, let a bit of ganache drip along the “sides” of the cake without overdoing it.
This way, you will have obtained a scenic dessert that makes your mouth water!
If you want, the cake would be ready to go to the table!!
I couldn’t resist and wanted to decorate it with chopped pistachios and hazelnut crumbs. And in the center, a delicious chocolate!
Do you like the ganache to have a soft consistency when cut? Leave the cake at room temperature for about 30 minutes and then bring it to the table.
However, if the temperature is too high, I absolutely recommend putting it immediately in the fridge!
Do you prefer the surface to be crunchier? Put the cake in the fridge for an hour so the ganache layer sets.
Finally, here we are! We can cut the cold chocolate cake and admire it in all its beauty!
And then, of course, fall in love at first bite with this chocolate salami cake, rich and delicious!
I hope you enjoyed this recipe! Come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How to store the chocolate salami cake?
We can keep it in the fridge covered with food wrap to prevent it from absorbing other odors. It keeps well for 3-4 days. Alternatively, we can also freeze it, but in this case, I recommend cutting it into slices beforehand so you can easily thaw just the amount you need at a time.
I don’t like pistachios, how can I replace them?
No problem. The total amount of dried fruit used for the cake batter is 120 grams. You can choose to use only walnuts, only almonds, or hazelnuts while still respecting the amount. Choose based on your tastes knowing that it’s not necessary to use the dried fruit mix as I did.
I don’t like dark chocolate, what can I do?
Don’t worry, you can use milk chocolate and prepare a very delicious ganache in the same way!
