INGREDIENTS
2 salamis
- 250 g dark chocolate
- 100 g butter
- 150 g caster sugar
- 3 large eggs
- 2 tbs unsweetened cocoa powder
- 150 g digestive biscuits crushed
- 75 g unskinned almonds chopped
- 15 g freeze-dried blueberries
- 50 gr unsalted pistachios chopped
- 2 tablespoons icing sugar (to decorate)
- a pinch of seasalt
- Melt the chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted, set aside to cool.
- Cream the butter and sugar together until the mixture is soft and gradually one by one, beat in the eggs.
- Push the cocoa powder through a little sieve into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
- Add the chopped nuts, crushed biscuits and blueberries.. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
- Unroll and slice off 2 large pieces of clingfilm. Tip the chocolate mixture on the film and using your hands mould the mixture into a salame-like log.
- Cover the chocolate log completely with the clingfilm, and then firmly roll it, to create a smooth, rounded cylinder. Twist the ends and put it in the fridge for at least 6 hours to set.
- Take the salame out of the fridge and put in on some baking paper.
- Dust the salami with icing sugar and tie the salami with a string, see the instructions below
MAKE AHEAD NOTE: Can be made ahead, wrapped in clingfilm, then tied with string just before serving. Store in refrigerator and eat within 4 days of making. Can also be frozen on day of making, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month.
Recipe: Nigella Lawson
How to tie up a salami? See instructions from below video starting at 3:03
