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There Chocolate salami cake it’s a cold sweet And without cooking very delicious! The version cake-shaped of the classic chocolate salami and biscuits . Very few ingredients are enough to mix together, insert them into the die and finally let it firm up in the fridge. He slice by slice his dark taste along with its texture soft to crispy traitsit will truly conquer everyone!
The great thing is that you will actually employ 10 minutes of preparation Since eggs are pasteurized in a few seconds in the saucepan where melts the chocolate! in short, not only is it very easy but also super fast! Only attention, the rest for a few hours in the fridge, so that the chocolate salami cake takes its shape, can be turned out and cut perfectly! In this case I chose to decorate it with one dusting of cocoa bitter and chopped hazelnutsbut they work great too tufts of cream! Perfect not only when you don’t want to turn on the ovenFor recycle biscuits that are left over in the pantry for one snack fresh. Its beauty also makes it ideal as a wonderful cake birthday as an alternative to a delicious ice cream cake for the summer season!
Discover also:
No-bake tart (biscuit base, cold cream, fresh fruit or chocolate)
Chocolate salami cake recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes + 3 – 4 hours of rest in the fridge | 0 minutes | 10 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 433 Kcal |
Ingredients
| Quantity for 6 people – one 20cm cake tin |
|---|
|
How to make chocolate salami cake
First of all, whisk the eggs with the sugar and set aside.
Then in a dark saucepan, cut the chocolate into flakes with the butter over a low heat, add the whipped eggs, turn over a very low heat for 5 minutes so that they pasteurise.
Finally, set the mixture aside to cool. If you want to speed up the process, put it in the fridge.
In the meantime, weigh the biscuits and break them with your hands, do not crumble them too much, so that they can be visible inside the cake.
Finally take out the chocolate mixture, it must be soft, fresh and not excessively liquid, add the liqueur or orange, mix and finally add on the biscuits
add the liqueur or frozen orange juice little by little, mixing with a hand whisk. Then pour the mixture into the broken biscuits.
Mix quickly with a spoon without crumbling too much and sprinkle a springform pan with cocoa:
pour the mixture, flatten the surface well and leave in the fridge for at least 3 – 4 hours.
Once the indicated time has passed, remove the cake from the fridge and, using a knife, saw off the edges so as to detach them from the walls.
Then, using a sharp knife, remove the base and transfer the chocolate salami cake onto a serving tray.
Add perfectly sifted bitter cocoa to the surface and some chopped hazelnuts along the edge
Here is your cake ready Chocolate salami
Variations and Tips
To speed up preparation, place the mold in the freezer for 40 minutes, this way it will be ready to serve in less time!
If you want to make it even more delicious, serve with a layer of chocolate ganache on the top
For the intolerant or simply a lighter version, you can make one Eggless chocolate salami cake following the procedure found in Cold cake
Finally, with the same round shape you can create a tasty pistachio or white chocolate variant
storage
You can keep your chocolate salami cake in the fridge for 2 days, then it is better to proceed with freezing.
I then recommend keeping it in the fridge to allow it to defrost gradually.
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