I’ve encountered quite a few versions of chocolate salame in Italy – coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake – and although I am not normally a huge fan of the culinary pun, Christmas does seem the right time of year for such whimsical enterprises. And, I admit, the chocolate salame does have a certain charm, especially when dusted with icing sugar, tied like a proper salame with string. (I am grateful here to Jacob Kenedy for his instructions on how to string up a finocchiona in the Bocca Cookbook.) If I can do the stringing up, then you can, honestly, but if you prefer, you can just dust the unstrung salame with icing sugar and leave it picturesquely on a board.
Photo by Petrina Tinslay.
Recipe posted by Nigella