Chocolate Salame

Method

1. Prepare the ingredients: 190g gluten-free biscuits, 2 medium eggs, 80g unsweetened cocoa powder, 50g dark chocolate chips, 150g sugar, 100g butter at room temperature, and optionally a small glass of rum (20ml).
2. In a stainless steel bowl, combine the whole eggs and sugar. Place the bowl over a pot with simmering water (bain-marie). Whisk constantly until the mixture reaches 70°C (158°F). Immediately remove from the heat.
3. Using an electric mixer, whip the egg mixture for 4–5 minutes until it becomes light and frothy.
4. Add the room-temperature butter and continue whipping until fully absorbed.
5. Add the unsweetened cocoa powder and dark chocolate chips. Mix until homogeneous.
6. If desired, add the rum (or orange juice for a non-alcoholic version). If the mixture becomes too runny, add a little more cocoa powder.
7. Crush the biscuits into pieces – not too large and not too fine. If using gluten-free biscuits, use 190g (increase from 170g) as they absorb less liquid.
8. Add the crushed biscuits to the chocolate mixture and fold until evenly distributed.
9. Transfer the mixture onto a sheet of parchment paper. Shape it into a log (like a salami).
10. Wrap the log tightly in aluminum foil (to prevent odors and maintain temperature).
11. Refrigerate for at least 4–5 hours. If short on time, place in the freezer for 15 minutes.
12. Remove the foil and parchment paper. Dust the surface generously with powdered sugar.
13. Optionally, tie with butcher's twine for a traditional salami look and slice before serving.