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Salame de chocolate
No-bake chocolate biscuit log
Salame de chocolate: a no-bake chocolate and biscuit log that slices like a salami
Every Portuguese child seems to have helped make one: crushed Maria-style tea biscuits folded through rich chocolate, rolled into a log, chilled and dusted with icing sugar until each slice looks like salami. It turns up at birthday parties, in café display cases around Lisbon and on Christmas dessert tables. The traditional mix uses raw eggs; this version leaves them out and sets with melted chocolate and butter instead, so there is nothing raw in it. A splash of port is often added, which contains alcohol; leave it out or use milk. A common mistake is crushing the biscuits to crumbs; leave some larger pieces, or the slices lose their marbled look. Chef's tip: break the biscuits by hand into pieces the size of a fingernail; crumbs turn it into fudge and you lose the salami look.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 5 ½ oz dark chocolateabout 50–60% cocoa, chopped
- 4 ½ oz unsalted butter
- 2 ⅛ oz caster sugar
- 2 tbsp cocoa powder
- 3 tbsp milkor port wine for the traditional flavour (contains alcohol)
- 3 tbsp icing sugarfor rolling
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Method
0/7 doneStep 1: Melt 5 ½ oz dark chocolate, 4 ½ oz unsalted butter and 2 ⅛ oz caster sugar together in a bowl over a pan of barely simmering water, stirring, until smooth and glossy and the sugar has mostly dissolved. Take off the heat.
5 minStep 2: Stir in 2 tbsp cocoa powder and 3 tbsp milk until smooth. Leave to cool for 5 minutes.
Step 3: Break 7 oz plain tea biscuits (Maria type) by hand into small pieces, the size of a fingernail, and stir them through the chocolate until every piece is coated.
Step 4: Chill the bowl for 15–20 minutes until the mixture firms enough to hold a shape when pressed.
20 minStep 5: Tip it onto a large sheet of baking paper and roll it up tightly into a log about 5 cm thick, twisting the ends like a sweet wrapper.
Step 6: Chill for at least 4 hours, or overnight, until firm enough to slice cleanly.
240 minStep 7: Unwrap, roll the log in 3 tbsp icing sugar until it looks dusty and white like cured sausage, then slice 1 cm thick with a sharp knife. Keeps 5 days in the fridge.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salame de chocolate take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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