INGREDIENTS:
- 200g butter
- 140g golden caster sugar
- 4 large eggs
- 2 tbsp cocoa powder
- 50ml Prosecco (or any other sparkling wine)
- large pinch of sea salt
- 250g 70% dark chocolate
- 140g shortbread biscuits (lemon if you can get it), roughly crushed
- 100g blanched almonds , roughly chopped
- 75g macadamia nuts , roughly chopped
- 75g walnut pieces , roughly chopped
- 140g mix of dried figs, prunes & cranberries , roughly chopped
- icing sugar , for dusting
- Beat butter and sugar with an electric mixer until light and fluffy really. Add eggs one at a time and beat well between each addition. Do not worry if the mixture has curdled a bit, will meet again when the other ingredients are added. Mix the cocoa powder, and sea salt Prosecco.
- Place the chocolate in a heatproof bowl over a pan of boiling water and turn off the heat. Add to melt slowly, stirring occasionally, until silky smooth. Remove the bowl and let cool slightly, about 5 minutes. Whisk the chocolate into the egg mixture until fully incorporated. Fold through cookies, nuts and dried fruit.
- Put a large double layer of plastic wrap on a clean work surface that has been cleaned with a damp cloth (this will help the film to stick). Pour the chocolate mixture into the center of the film - you need a sausage shape about 30 cm long. Sausage Wrap in cling film, pushing against the work surface to be very tight. Once completely covered, hold the ends of the cling film and roll the salami, as if it were a roll to help tighten the wrap. Tying the ends in a knot, then cool for at least 8 hours, preferably overnight.
- When ready to serve, unwrap the salami cold and, if you want to decorate, tie loosely with a rope. Sprinkle generously with icing sugar. Place on a plate in the center of the table and cut into thick slices for sharing. Keep leftovers (if any!) Refrigerated.
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