For the recipe Chocolate Salami
|250 g||Dr. Oetker 72% Extra Dark Chocolate (10oz, roughly chopped)|
|200 g||Amaretti Biscuits (8oz, crunchy not soft)|
|150 g||Unsalted Butter (5oz, soft)|
|30 ml||Amaretto (2 tbsp of Amaretto liqueur)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet = 25g or 2 tbsp)|
|200 g||Glacé Cherries (chopped)|
|75 g||Pecan Nuts (3oz, roughly chopped)|
|75 g||Chopped Hazelnuts (3oz, roughly chopped)|
|50 g||Pistachios (2oz, unsalted, shelled and roughly chopped)|
|50 g||Unsalted butter (2oz)|
|30 ml||Golden Syrup (2 tbsp)|
|30 g||Icing Sugar (2 tbsp to decorate)|
|150 g||Caster Sugar ,(5oz)|
Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water until smooth and cool.
Break the biscuits into pieces until you have a bag of rough crumbs.
Cream 100g of the butter with the caster sugar until pale and fluffy and beat in the amaretto liqueur.
Add the Cocoa Powder to the cooled chocolate, stir well then add to this the rest of mixture.
Melt 50g of butter and the syrup in a pan over a medium heat and add this to the chocolate mixture, stir until smooth.
Tip in the cherries, chopped nuts and crushed biscuits and mix well.
Place in the fridge for 10/15 minutes to firm up a bit.
Place 2 large pieces of cling film, one on top of the other, onto the work surface to roll the chocolate salami out on.
Tip the chocolate mixture out onto the cling film and mould the mixture into a salami like log.
Cover with the cling film, and twist the ends, wrap in greaseproof paper and leave to set in the fridge.
Dust with icing sugar and transfer to a wooden board, cut into slices and serve.
|Per Serving||Per 100 g / ml|
|Fat||20.78 g||31.49 g|
|Carbohydrate||31.71 g||48.05 g|
|Protein||3.81 g||5.77 g|