What a shame that I no longer work as a “teacher”. If I did, I am sure I would prepare this dessert for some of the little parties I used to organize for the kids at the end of the term, or for my birthday. If I were a child, I would find it very funny to eat a cake that actually looks like a sausage. Perhaps I would also feel a bit more sorry about smearing it on the walls than a boring, personality-less cake of the usual kind, and with that, gift an extra hour to the donkey, who has treated me to a special snack. (Obviously, I would skip the two teaspoons of rum. They cause enough trouble sober as it is).
The salame al cioccolato is not Roman and cannot even be included in the category of Italian desserts of ancient tradition, but rather modern. In any case, it is authentic. If only because it is listed in the list of traditional agri-food products of Sicily, under the name of salame turco. Not because it was an invention of a Turk living in Sicily, but because of the color of the dessert in question. A politically incorrect reason, but one I cannot criticize, coming from a country where we have another dessert called “gypsy’s arm” (brazo de gitano). I have posted the recipe for you because it is very easy to prepare and, come on, it couldn’t be more high-calorie. I have deduced that you are into this kind of thing, because the recipe that has attracted the most attention on the blog so far has been the mascarpone cream with Nutella and chocolate with chili pepper. I recommend you prepare it for an occasion when you have guests or someone nearby to give a piece to. It does not keep for more than a couple of days. You can make it smaller, but then it will look like a fuet or a bull de la Cerdanya. You decide.
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The card
- 200 g of Maria or digestive-style cookies
- 200 g of fondant chocolate
- 100 g of sugar
- 100 g of butter
- 2 tablespoons of rum
- 2 eggs
- Powdered sugar
- Take the butter out of the fridge a good while before starting to prepare the recipe so that it softens.
- Break the cookies into pieces in a large bowl. If they crumble a little, no problem, but at least a third of the pieces should be a bit larger than the others, so they create the effect of the bits of fat in the sausage when we cut it.
- Melt the chocolate in the microwave and let it cool.
- Stir the butter in another bowl until it reaches a creamy texture and gradually incorporate the sugar, the 2 beaten eggs, the chocolate, and the rum. Remember: The chocolate must no longer be hot when incorporating it.
- Stir the chocolate cream with the cookies until they have mixed completely.
- Cut a sheet of parchment paper or plastic wrap, place the cookie and chocolate paste on top, wrap it, and roll it on the table until it has the shape of a sausage.
- Wrap the sausage in aluminum foil, without removing it from the paper or plastic, and leave it in the fridge for at least 3 hours to harden.
- Before serving, sprinkle the outside with powdered sugar and run your hand over it so that it sticks to the sides and looks more like a sausage.
- Cut into rather thick slices to prevent them from breaking.
