|Photo © Alberto Blasetti/Cibando|
For this week’s What’s Cooking Wednesday, I've decided to go with something soul stirring. This typical Roman winter dessert uses two of my favorite sweet ingredients, chocolate and cookies. I made it as a reward after a long and intense day at work today. Nothing like winding down with some serious cioccolato action, a glass of red wine and some vintage R&B. The decadent delight I want to share with you today looks quite like a salami, and it is served sliced, which explains its name.
100 g (1/2 cup) black chocolate (not more bitter than 70% pure cocoa), broken into bits
100 g (1/2 cup) butter, softened
50 g (1/4 cup) brown sugar
1 egg + 2 yolks
200 g (1 cup) Petit Beurre or Osvego-type biscuits (can be substituted with graham crackers or shortbread), coarsely crumbled
Melt the butter and the chocolates over a very mild flame, stirring to make sure they don’t stick or reach a boiling point.
Beat the eggs with the sugar and melted chocolates, and stir in the broken biscuits to obtain a thick, ‘gluey’ dough (for want of a better term).
Once the mix is cool, place it in a loaf tin or plum cake mold lined with foil and pop it in the freezer to harden.
Serve at room temperature, sliced. To be mandatorily eaten with your hands, in order for the chocolate to melt sensually both in mouth and at your fingertips, provoking a wide multitude of pleasurable sensations.
Yummy! Ho bisogno di cioccolato e biscotti now that I just sit around and convalesce.ReplyDelete
I'm confused here. I left a comment yesterday. Where did it go?ReplyDelete
Ta daaa! I was working yesterday and didn't have time to publish your comments when I dragged myself home last night. How's the pain? Better I hope. Choc&vino should do the trick. Stay warm and rested, ciao and thanks for stopping by.ReplyDelete
Our friends in Verona made this for us! - when they told us they were making "chocolate salami" we were very unsure of what we would be eating - they didn't tell us it was pure dessert!!ReplyDelete
This is one of my favorite desserts of Italy. Just out of curiosity, how did you make the "casing" on the salame as shown in the picture above?