Chocolate Salami
SCRAPS #40: an easy 10-minute no-bake dessert & a zoom class
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Chocolate salami, lazy cake, salam de biscuiti, you can call it what you want, I’ll call it nostalgia. There are several variations of this throughout the world but mine is similar to what I grew up with in Romania. It takes after the traditional Italian and Portuguese dessert.
It’s a fudgy, decadent chocolate dessert packed with crunchy biscuits and nuts. It’s the perfect thing to serve to a crowd, or just make for yourself (it will last for a couple of months in your freezer, so wherever you’d need something sweet you can cut yourself a slice, straight out of the freezer). It’s a no-bake dessert that comes together in so easily, you’ll only need 15 minutes to bring it all together.
I’m hosting a couple of Zoom cooking classes this Sunday for paid subscribers. Let’s make this dessert together and have some fun chit chatting! The details are at the bottom and if you can’t make this class don’t worry, there will be more in the future too. I’m very grateful to have you here, excited to see you soon!
Best,
Carolina
xx
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RECIPE
Makes: 10 to 12 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Printable recipe here:
INGREDIENTS
2 tablespoons (30 g) unsalted butter
1/2 cup (100 g) heavy cream
1/4 cup (50 g) granulated sugar, plus more to taste
1/4 cup (25 g) cocoa powder, sifted
3.5 ounces (100 g) dark chocolate
1/4 teaspoon kosher salt
2 tablespoons rum, optional
5 ounces (138 g) graham crackers or digestive cookies
A handful of pistachios or any other nuts of choice, optional
Powdered sugar, for topping
INSTRUCTIONS
In a 2 to 3-qt pot over medium heat, combine the butter, cream, sugar, salt and cocoa powder. Bring to a simmer, then remove off the heat and add in the chocolate and rum (if using). The residual heat will melt the chocolate. Whisk until smooth.
Roughly crush the cookies or crackers until you’re left with mostly bite-size chunks and finer crumbs. Add them to the chocolate mixture and stir to combine. Add the nuts (if using) and mix until incorporated.
Lay a long piece of plastic wrap on your work surface. Dump the chocolate mixture in the middle of it. The goal here is to shape the mixture into a log: pull one side of the plastic wrap over the chocolate mixture, it will cover half to 3/4 of the way through. Pull the parallel side over the mixture and you should have a chocolate tube formed. Twist both ends of the tube.
Cover with a second layer of plastic wrap to ensure the chocolate mixture stays in. Twist the ends again. Tighten the twist for a better log-shape.
Place in the fridge and chill until hard to the touch, for at least 2 hours.
After chilling, dust with powdered sugar all over. Slice and chill at room temperature for 15 minutes before serving, for a softer, fudgier texture.
MORE GOOD STUFF TO COOK UP THIS WEEK
MEDITERRANEAN SALMON TACOS- These salmon tacos with a Mediterranean twist are so easy to make, they come together in a 30 minutes, and they’re packed with flavor: lemony, garlicky oregano salmon, tangy feta cheese crema, salty olives and bright fresh veggies on top.
Gochujang Beef Stew with Roasted Tomatoes on Creamy Coconut Polenta- The perfect balance of sweet, savory, and spicy, my ideal meal. The stew uses a handful of ingredients served over creamy coconut polenta, but can also be paired with a crunchy, garlic-rubbed sourdough toast, boiled or roasted potatoes, or fluffy rice.
COCONUT CHICKEN CURRY- A comforting, easy to make, Thai-inspired coconut chicken curry: we’ve got creamy coconut milk, chicken, lots of spices and crispy, sticky rice. If you want to keep this vegetarian or vegan, use butter beans, chickpeas, potatoes or cubed tofu, it’s going to be just as flavorful and comforting.
SPICY PEPPER PASTA- this 30-minute dinner is a staple in my home and the pasta dish comes together so easily . We’re turning sweet and savory roasted peppers into a silky, glossy pasta sauce spiced with chile flakes and herbs. If you’re a fan of pasta alla vodka and a little spice in your life, I think you’ll love this.