Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.
Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.
It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.
In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.
This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Clic – accendilucegas.it
ingredients 1 chocolate salami
300 g of panettone
100 g of raw cane sugar
150 g of butter
50 ml of coffee (also dec)
150 g of unsweetened cocoa powder
almond milk to taste
peeled almonds to taste
powdered sugar to taste
HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI
First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.
At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.
I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.
When serving, I dusted it with powdered sugar and cut into slices.
There Birthday cake it's a sweet scenographic and greedy perfect for celebrating adults and children! It is prepared with one chocolate base or White what can be with 2 or 3 floors ; then filled with creams or Ganache Chocolate ; finally entirely covered And decorated on the edges; usually one is left free central space for add candles! Imagine it soft andcreamy inside, where the tall and full-bodied slices cut perfectly without making crumbs! in two words: the Perfect birthday cake! Below is the Recipe with all step-by-step illustrated tips for make it at home with 10 variants to make the Birthday cakes that the more you like them according to tastes and situations!
It's about a very easy preparation, just a little bit of time available to organize with the timing of composition First of all the soft base gets ready by hand in minutes, it cooks, but it is basic the half day rest! Which is why I recommend always preparing them the day before. The filling of ganache is made in a flash; but it must reach the right consistency, neither too liquid nor too solid! Only finally can you assemble and decorate. The secret for a perfect result is that each base has the ideal consistency! Follow all my tricks and you will see what a result!
Starting from this base and from this process, you can realize many versions! Indeed among the ingredients found white bases with which you can replace this with chocolate e alternative creams with which to replace the ganache!
The result is what you see: one Birthday cakechoreographic and chic, perfect it is for adults that for little ones! for Special occasions And anniversaries! try it soon! and not miss the 10 variations of Birthday Cakes for all tastes which you can find at the bottom of the article
How to make a birthday cake
First of all prepare the base by placing the chopped chocolate, milk, butter, sugar in a saucepan and melt over low heat, stirring occasionally. Once melted, remove from the heat and allow to cool.
Then mix the flour together with the cocoa and baking powder previously sifted together.
Finally, beat the eggs with a fork.
Only when the chocolate mixture is fresh, add the eggs and mix with a hand whisk.
Finally add the flours as well. Mix well, mixing perfectly and then pour into a previously greased and floured pan.
Finally, bake in a static oven at 160 ° in the middle part for about 1 hour (attention, the time is indicative and depends on the oven and the mold!)
Always do the toothpick test and if it is too wet, continue cooking. If you see a crust that is too double on the surface, lower the temperature and continue cooking, but don't let it dry too much!
If you are cooking the dough on several discs , the cooking time for each disc will be halved!
Finally, remove from the oven and leave to cool on a wire rack for at least 5 hours. (If you want to see all the photos step by step, see the MUD CAKE article)
About 1 hour before cutting into layers, chop the chocolate and add it to the saucepan where you have boiled the cream for a few minutes. Stir until the mixture is smooth and set aside. It must be shiny, fluid, but at the same time spreadable. It will take about 20 minutes to cool down before getting the right consistency.
In the meantime, you can cut the cake into 3 if you have cooked in a single high mold, otherwise if you have cooked twice, just cut each circle in half to find 4 discs.
Of course, be careful to calculate the height equal to each layer.
Finally, stuff the first layer with about 2 tablespoons of ganache
then place the second disc on the just stuffed disc, stuff it, finally add the last disc.
Finally, transfer the cake onto a serving plate or backsplash, cover with the ganache on the surface that the sides, spreading with a spatula or a knife, making sure to level.
Then clean the bottom and wait for the ganache to solidify a bit to make the decorations. It is important that it becomes soft and fits into a piping bag with a star nozzle. Create roses on the edges or tufts, leaving the center flat and free, to place the birthday candles!
Leave at room temperature (in the fridge it will tend to harden too much)
Yours is ready Birthday cake
In anticipation of holidays, I recommend that you prepare the base the day before and if you want the ganache too. and assemble all the same day. You can heat the ganache over a fire to make it liquefy and then thicken.
Once the cake is made, you can keep it in a dry place at room temperature for about half a day.
Then it should be put in the fridge, where it will harden and therefore you will have to leave it at room temperature before serving
Below you will find others Birthday cakes not to be missed, perfect for many occasions!
Cream Tart Birthday Cake
Perfect to make with numbers, letters or hearts, the step-by-step recipe can be found in the article: CREAM TART
velvety red base and the typical cheese filling! The recipe can be found in the RED VELVET article
When the classic spoon dessert turns into a cake. The recipe can be found in TORTA TIRAMISU
a thousand leaves
The classic with custard and strawberries the Recipe can be found in MILLEFOGLIE
Carrot and walnut American with mascarpone cream! the step-by-step recipe is in the CARROT CAKE article
Pan of stars
Very easy and without cooking with biscuits, cream and Nutella, the step by step recipe in PAN DI STELLE CAKE
Berry birthday cake
biscuit dough stuffed with yogurt cream and wild berries the recipe in CAKE I FRUTTI DI BOSCO
cocoa base filled with jam and glazed with chocolate the step-by-step recipe in SACHER
Mwringa stuffed with cream and fruit of your choice, the recipe step by step in PAVLOVA CAKE
Soft vanilla base with white, black and bueno Nutella, the step-by-step recipe in KINDER BUENO CAKE
Cream and strawberry birthday cake
Sponge cake, chantilly, strawberries and meringues! the step-by-step recipe is in CAKE CREAM AND STRAWBERRIES
Just like the original sweet recipe, these salty lady's kisses are irresistible, with their unmistakable shape and crumbly texture.
For my salty lady's kisses I used a mixture of "low carb" flour, based on wholemeal spelled and amaranth flour, born from the collaboration between Pur Südtirol, Silvia Gasser, blogger and nutritional coach, and Molino Merano. Organic, vegan and sustainable, thanks to the recyclable paper packaging: Silvis "Feel Good" Pizza Blend it is perfect for preparing pizzas and focaccias… but that's not all.
And the filling? I wanted to give a twist of flavor and spiciness with the chilli mustard from Seibstock Manufactory, a sweet and spicy sauce made with red peppers and chilli cream, produced by hand in limited quantities with fresh Italian products.
But you can experiment with sauces, mousses and creams following your creativity (for example with one mortadella mousse you hate cotechino or simple goat cheese).
post made in collaboration with Pur Südtirol
ingredients for 18/20 kisses
FOR THE DOUGH
200 g of Molino Merano “feel good” flour blend
80 g of Parmesan cheese
50 g of butter
Salt and Pepper To Taste
a few teaspoons of Seibstock chilli mustard
HOW TO PREPARE SALTED BACI DI DAMA
In a mixer I poured the flour, the cold butter cut into cubes, a pinch of salt and pepper. I blended until a sandy mixture was obtained, then I added the Parmesan cheese and a couple of tablespoons of very cold water. I blended again for a few seconds, so as not to overheat the dough.
I transferred the mixture onto a pastry board and divided it into balls, for a total of about 36/40.
I placed each ball on a baking sheet lined with parchment paper, spacing them at least 2 cm from each other. In a hot static oven, 180 °, I cooked for 25 minutes, on the lowest shelf. Once lightly browned, I let them cool on a wire rack.
I spread a layer of mustard on the flat side of half of the balls, closing each half with a smooth one, creating the typical shape of a lady's kiss.
PUR SÜDTIROL – THE SOUTH TYROL TASTE MARKET
This recipe was created to interpret the products and flavors of South Tyrol that can be found at Pur Südtirol, the South Tyrolean flavors market.
In South Tyrol they are found 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) and an online shop where you can choose from over 2700 products, carefully selected from the best producers of this splendid region. Pur Südtirol supports small businesses, which favor quantity and massive production, care for quality and sustainability at every stage of the production process, thus enhancing the precious tradition of this territory and its indissoluble bond with the surrounding nature.
A care that Pur Südtirol itself puts into distribution, choosing recovered or low-impact materials for packaging, such as former wine cartons, used to protect the most fragile products, or recycled virgin wool used to keep products fresh at the desired temperature.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.