Chocolate Salami
By Tate & Lyle Cane Sugars
Published on 27 March 2023
This chocolatey Italian dessert is studded with biscuits, dried fruit and nuts and then rolled into a cylinder to resemble a cured salami. Delicious served with soft fruit, as a tea-time treat or served with an after dinner sticky liqueur. Keep in the fridge until ready to slice.Time and servings
28 minsTotal time
25 minsPrep time
3 minsCooking time
Ingredients
- 50 g of shelled pistachios
- 2 large eggs
- 110 g of dried cranberries
- 110 g of unsalted butter
- 150 g of tate & lyle dark muscovado sugar
- 75 g of cocoa powder, sifted
- 1 tbsp of vanilla extract
- 2 tbsp of orange liqueur
- 225 g of digestive biscuits, broken into smallish pieces
- 50 g of pecan nuts, halved
- 110 g of mixed peel
- 1 dusting of tate & lyle icing sugar
Method
Step 1
First, rub the pistachios between your hands to remove any loose pieces of skin.Step 2
Next, melt the butter in a pan over a low heat, add the sugar and stir to dissolve for 2-3 minutes stirring all the time until the mixture begins to bubble. Remove from the heat, stir in the cocoa until smooth, tip into a mixing bowl and leave to cool.Step 3
Beat the eggs in a small bowl, then, to remove the thready bits, strain through a sieve set over the mixing bowl. Add the vanilla and orange liqueur and stir well, before adding the biscuits, pistachios, pecans, peel and cranberries and mix thoroughly.Step 4
Divide in half and spoon on 2 x 45cm lengths of cling film. Roll evenly into a salami shape, about 23cm long. Twist the ends of the clingfilm to secure and chill in the fridge for 6-8 hours to firm up.Step 5
Remove the clingfilm from the chocolate salamis, put on to a tray and lightly dust with icing sugar. Slice, arrange on a plate and serve.Step 6
Note: this recipe contains raw eggs.