Author Notes
We didn’t want to miss a post this week, but we also haven’t really settled into our tiny hotel kitchen yet. (That's a longer story - see our blog http://duespaghetti.com/2011/10/21/salame-di-cioccolato/ for more on that.) Over the past few weeks we’ve fun across a few holiday cookie contests in newspapers and on websites, we decided that we’d get an early start on one of our favorite Christmas treats, salame di cioccolato, or Chocolate Salame.
Made to resemble a real salame, this rum-infused chocolate log is an easy but delicious no-bake winter treat. Our kids love it, and adults ask for the recipe every time we serve it.
Going shopping this morning for the ingredients, clearing counter space in our mini-kitchen to work, and most importantly experiencing the satisfaction of making something tasty from scratch was a good first step in putting the fire behind us and returning to the regular rhythm of out lives.
The key ingredient to salame di cioccolato are biscotti secchi, which are a light, dry biscuit or cookie with no filling of frosting and a low fat content. In Italia, we use biscotti made by Oro Saiwa. In the U.S. we have found a Mexican biscuit called Marias by Gamesa which is a good substitute. Otherwise, use any simple, light biscuit or cookie. —DueSpaghetti
Ingredients
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200
grams biscuits
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6 tablespoons
unsalted butter
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2
eggs
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1 cup
sugar
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1 cup
unsweetened baking cocoa
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2 tablespoons
dark rum
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powdered sugar for dusting
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wax paper and aluminum foil
Directions
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Place the biscuits into a shallow bowl and crush them into small pieces using the flat bottom of a glass or bottle. Set aside.
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In another bowl, melt the butter.
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Add the eggs, and beat with a fork or wire whisk.
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Add the sugar, cocoa and rum, and beat by hand until well mixed.
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Stir in the biscuits.
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Spoon half of the mixture onto a sheet of waxed paper. Draw each side of the waxed paper together lengthwise, fold the edges down, and shape into a log or salame form. Tuck the ends of the wax paper underneath the salame, and wrap a sheet of aluminum foil tightly around the it.
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Repeat for the other half of the mixture, and refrigerate both salami for 6 hours.
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Remove from refrigerator, unwrap, and dust with powdered sugar to resemble salami casing. Some people even wrap the salame with cooking string for added effect.
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Serve sliced, or place on a cutting board with a knife and let your guests do the cutting, just as you might a real salame.
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Read more about salame di cioccolato at http://duespaghetti.com/2011/10/21/salame-di-cioccolato/
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