Cheese and Pears

Chocolate Cake Recipe: chocolate salami (salame al cioccolato)

Posted on Mar 13, 2009 07:28:43 AM

This chocolate cake may not be “traditional” Italian, but it’s the chocolate cake from my childhood and I couldn’t leave it out. In Italy you have a different version of this recipe in every family, and everyone swears that “my mom’s is the best.”

• 100g (½ cup) butter
• 200g (7 oz) sugar
• 2 eggs
• 200g  (7 oz) rich tea biscuits.
• one shot of coffee
• 150g (5 oz) dark chocolate, 60% cocoa minimum

Melt the butter in the microwave and whisk it with the sugar and the eggs.

Melt the chocolate in a bain-marie, add it to the mixture and stir a little more.

Now break the biscuits in 1 cm pieces and add them. Break them in a separate bowl first, so the crumbles won’t end up in the mix.

DON’T preheat the oven at 220°, it’s a cold chocolate cake.

Add the biscuits, and stir gently with a wooden spoon, coat them with the chocolate mixture making sure not to break them and form crumbles.

Make a single cup coffee with a coffee maker, add half of it and stir gently. Add some more if you like, but the trick here is to give the coffee flavour to the chocolate cake without making it too liquid.

Now the mix for the chocolate cake has to be wrapped in tinfoil and put in the fridge. You’re probably better off making two salamis. Rip a 60cm of tin foil, double it  and place half of the mix on it widthwise, giving it a salami shape. Wrap it and roll it gently on the working surface to give a rounded shape. Repeat the operation with the other half of the mix.

If it’s still warm wait for 30 minutes to put it in the fridge. Serve this chocolate cake cold.

The last step, if you don’t want to spoil this delicious chocolate salami, is to lick the chocolate mix off the bowl before washing it.

Oh, and by the way, this chocolate cake‘s recipe is my mom’s and it’s the best.

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