Coperti & Cookbook Transylvanian Cookbook | Seite 8

6 MAIN

MAIN 7

Chocolate salami
Ingredients:
150ml milk 120gr butter 300gr plain biscuits 300gr sugar 60gr cocoa Rum extract 80gr roasted walnuts

Break half of the biscuits with your hands and grind the other half. Add chopped walnuts. Boil half of the milk with all the sugar. The milk will foam as it starts boiling. Let it boil for another minute, then set it aside, add the butter and stir until it melts. Stir in the cocoa with the rest of the milk until it dissolves. Add the rum extract. Then pour the rest of the milk on top of it and bring to boil. Pour this syrup gradually on top of the crushed biscuits and walnuts, stirring occasionally until the mixture forms a soft dough. You may not have to use all the syrup. The dough should be firm. If it is too soft, add more biscuits. Place the dough on a layer of cling film and shape it into a log. Roll the film tightly around the log, tapping at both ends to let the air out. Twist both ends of the plastic and tuck them under the salami, then refrigerate for at least 2 hours (preferably leave overnight). When ready, slice it up and sprinkle some coconut flakes on top. Tip: Roll the salami against the table by pressing with steady fingers against the both ends as if you were using a rolling pin.