Italy with Amore

Salame di Cioccolato

Ingredients

  • 230g dark chocolate (60–70% cocoa), finely chopped
  • 160g unsalted butter, softened
  • 80g caster sugar
  • 2 medium eggs, lightly beaten*
  • 200g digestive biscuits or tea biscuits, roughly crushed
  • 2 tablespoons dark rum or Amaretto
  • 20g unsweetened cocoa powder
  • Icing sugar, for dusting

*Use fresh, pasteurised eggs if serving the dessert without further cooking.

Instructions

  1. Melt the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (or in short bursts in the microwave), stirring until smooth. Leave to cool slightly.
  2. Meanwhile, place the softened butter in a large mixing bowl and beat with the caster sugar until light and creamy.
  3. Gradually whisk in the beaten eggs until fully incorporated. Stir in the cocoa powder and the rum or Amaretto until smooth.
  4. Pour the slightly cooled melted chocolate into the butter mixture and mix until evenly combined.
  5. Fold in the crushed biscuits, ensuring they are evenly coated while still leaving some larger pieces intact to create the characteristic marbled appearance when sliced.
  6. Spoon the mixture onto a large sheet of baking paper. Shape it into a compact log about 5–6cm in diameter, using the paper to help compress the mixture and remove any air pockets.
  7. Roll the paper tightly around the log, then wrap it securely in plastic wrap. Twist the ends firmly to help maintain the cylindrical shape.
  8. Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  9. Unwrap the chilled log and dust it generously with icing sugar, pressing it lightly into the surface to resemble the white bloom found on traditional cured salami.
  10. Slice into 1cm rounds using a sharp knife and serve chilled or at cool room temperature.

Chef’s Tip: Avoid crushing the biscuits too finely—the contrast between smooth chocolate and chunky biscuit pieces is what gives Salame di Cioccolato its authentic salami-like appearance. For clean slices, chill the log thoroughly and wipe the knife between cuts. The flavour also improves after resting overnight, allowing the chocolate, biscuits, and liqueur to meld together.