The chocolate salami is an Italian dessert very loved, especially by children, and spread everywhere although in Emilia-Romagna is typical of Easter, while in Piedmont is made with gianduja, a sweeter typical of that region, together with hazelnut and almond.
Each area of Italy has small differences in the ingredients but the preparation more or less follows the same steps.
In particular, the Piedmontese salami is very appreciated for his kindness, with good quality of the ingredients, and nice aesthetic appearance. The name of this cake derives from its great visual resemblance to a typical cold cut of the peninsula. It looks like the salami, with small white tips in it, which in the cold cuts are made up of fat. In this dessert can be made by crushed biscuits, or in the case of Piedmont, from nuts and almonds.
Print Recipe
CHOCOLATE SALAMI
Instructions
Take a bowl and crumble inside the cookies (1) leaving some fairly large chunks to get the salami effect when sliced. Then add in the cocoa powder (2), and started to mix well (3) with a plastic spoon.
Now take the butter and let it melt (4) in a small pot and then put it, once dissolved. in a small bowl (5) apart. While the butter melts also add sugar (6) to the bowl with the cocoa.
Then also pour the melted butter (7) in the bowl, and the sunflower oil (8), then stir well (9) with the plastic spoon to combine the ingredients.
Now place a sheet of baking paper on cutting board and on top the dough (10) distributing it in the shape of sausages. Then wrap the parchment paper around the dough (11) maintaining this form, and place it in the refrigerator (12) for at least 4 hours, so to harden it well.
After the salami has hardened well, take it back from the refrigerator and discard it from the baking paper (13) to sprinkle over a little bit of cocoa powder (14) and confectioners' sugar (15), both of which passed through a sieve. So serve chocolate salami as dessert, putting it in the fridge right away to make it keep well compact.
