Making Chocolate Salame
Asked by NIKISHI. Answered on 24th October 2016
Full question
When making the Chocolate Salame at what stage after beating the eggs do you know that you can add the rest of the ingredients? Is there a change of texture or consistency?
Our answer
Nigella's Chocolate Salame (from NIGELLISSIMA) is made with a base of butter, sugar, eggs and chocolate. The butter and sugar are beaten together first and should be pale in colour and look slightly fluffy once it has been creamed properly. You then beat in the eggs. Add one egg and beat until it looks as if it has been completely combined with the butter mixture. Then add the second egg and beat again. At this stage the mixture could curdle, or split, a little and will not look uniformly smooth. However don't worry about this and you only need to beat until it looks as if the eggs have been mixed in completely. This should only take a minute or so with an electric mixer. You can then continue with the recipe as described in the method, the mixture will amalgamate once the melted chocolate has been added.
Chocolate Salame is popular as a home-made Christmas gift but please note that it contains raw eggs so needs to be kept refrigerated and should be eaten within 4 days of making. It may also not be suitable for people with a compromised immune systems.
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