Puddings and Desserts

Chocolate Salame with Waferini

Ingredients

  • 300 g Dark chocolate with hazelnuts
  • 150 g Butter at room temperature
  • 150 g Waferini Babbi
  • 130 g Castor Sugar
  • 2 Eggs at room temperature
  • 15 cl Rum
  • Icing sugar Q. S.

Preparation

  • Firstly, remove the butter and eggs from the fridge and allow reaching room temperature, this is important for the good outcome of the cake.
  • Cut the chocolate into pieces and melt in a bain-marie, remove from heat when it has melted and allow cooling.
  • In a bowl mix the butter and sugar and beat with an electric whip until the mixture is smooth and uniform, add the eggs and continue mixing with the whisk until the mixture is smooth and silky.
  • When the chocolate has cooled completely add it to the egg and butter mixture, mix well, add the rum and continue mixing. Break the Waferini babbi into pieces and add to the mixture.
  • Place a piece of oven paper onto a flat surface and using a spatula spread out half the mixture onto the paper, roll up the oven paper giving it the characteristic elongated shape of a “salame”.  Close off the ends to resemble a “sweet” also use a string to tie the ends.  Repeat the operation with the remainder of the mixture and place the two packages in the freezer for at least 1 day before serving.
  • Remove from the freezer, gently remove the oven paper, dust with icing sugar, slice and serve.

 

Ingredients

  • 300 g Dark chocolate with hazelnuts
  • 150 g Butter at room temperature
  • 150 g Waferini Babbi
  • 130 g Castor Sugar
  • 2 Eggs at room temperature
  • 15 cl Rum
  • Icing sugar Q. S.
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