Chocolate, hazelnut and sour cherry salame

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Nutrition Facts

Amount Per Serving

Calories 274 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 39mg13%

Sodium 128mg6%

Potassium 154mg4%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 14g16%

Protein 3g6%

Vitamin A 408IU8%

Vitamin C 1mg1%

Calcium 28mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Chocolate, hazelnut and sour cherry salame

A very fancy fridge cake

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: Italian

Servings:

Calories: 274kcal

Author: Letitia Clark

Equipment

Baking sheet or tray
electric mixer
Clingfilm

Ingredients

80 g hazelnuts
200 g biscuits (Rich Tea or another simple, dry, not-too-sweet biscuit)
250 g dark chocolate
150 g butter at room temperature
120 g caster sugar
Pinch of salt
2 eggs beaten
1 tbsp cocoa powder
80 g dried cherries (you can substitute cranberries or any other fruit you wish)
Icing sugar, for dusting

Method

Preheat the oven to 170°C (340F/Gas 3). Lay the hazelnuts over the base of a baking sheet. Toast them in the oven for 10 minutes or so until lightly golden. Remove and set aside to cool, then roughly chop (or crush them briefly with the bottom of a rolling pin).
Break up the biscuits by putting them in a bag and bashing them with a rolling pin or by blitzing them quickly in a food processor. It is important they stay in fairly large pieces – you’re not aiming for crumbs.
Melt the chocolate in a small heatproof bowl set over a pan of gently simmering water (or in a microwave). Allow it to cool for a few minutes.
Beat the butter, sugar and salt in a mixing bowl using an electric mixer until smooth and creamy. Whisk in the beaten eggs, a little at a time, to form a smooth batter. Add the cocoa powder and the cooled, melted chocolate. Add the broken biscuits and the dried cherries and stir well to combine. Add the hazelnuts and stir again.
Scoop the mixture out (it will look quite sticky at this stage) onto a rectangle of clingfilm (plastic wrap), aiming for a sort of long oblong shape. Place another piece of clingfilm the same size over the top and wrap the sausage completely. Roll it in your hands to smooth out the shape and then twist the ends. Place it in the fridge to chill.
Once solid and nicely firm, unsheath your sausage and dust in icing sugar, and either wrap it in baking parchment if giving it as a gift or, if you want to go the whole hog, tie it up as you would a proper salami. There are some very instructive videos on YouTube about how to tie salami properly, if you are so inclined. Will keep for up to one week, covered, in the fridge.

Notes

This recipe makes one almost obscenely large salame or two modest salami.

Note: I use Oro biscuits, which are the Italian equivalent of Rich Teas. If you want to make this fancy, you can use Amaretti. Digestives, Hob Nobs, any kind of basic biscuit will work, really, perhaps just steer clear of pink wafers. Ginger biscuits are also nice.

Nutrition