Step 1: Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water until smooth and cool.
Step 2: Break the biscuits into pieces until you have a bag of rough crumbs.
Step 3: Cream 100g of the butter with the caster sugar until pale and fluffy and beat in the amaretto liqueur.
Step 4: Add the Cocoa Powder to the cooled chocolate, stir well then add to this the rest of mixture.
Step 5: Melt 50g of butter and the syrup in a pan over a medium heat and add this to the chocolate mixture, stir until smooth.
Step 6: Tip in the cherries, chopped nuts and crushed biscuits and mix well.
Step 7: Place in the fridge for 10/15 minutes to firm up a bit.
Step 8: Place 2 large pieces of cling film, one on top of the other, onto the work surface to roll the chocolate salami out on.
Step 9: Tip the chocolate mixture out onto the cling film and mould the mixture into a salami like log.
Step 10: Cover with the cling film, and twist the ends, wrap in greaseproof paper and leave to set in the fridge.
Step 11: 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|
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