Chocolate Salame

Instructions

1. Step 1

   Break the tea biscuits into irregular bite-size pieces in the mixing bowl. Leave some larger pieces visible to create the salami-like pattern.

   Ingredients used: 300.0 gr Tea Biscuits

   Cookware: mixing bowl

2. Step 2

   In a second mixing bowl, beat the softened butter and sugar until pale, smooth, and fluffy.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Butter, 100.0 gr Granulated Sugar

   Cookware: hand mixer, mixing bowl

3. Step 3

   Beat in the eggs one at a time, then mix in the rum until evenly incorporated.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Dark Rum, 2.0 piece Egg

   Cookware: hand mixer, mixing bowl

4. Step 4

   Add the cocoa powder and mix until the chocolate mixture is uniform, scraping down the bowl as needed.

   Timer: 1 min (fixed)

   Ingredients used: 40.0 gr Cocoa Powder

   Cookware: hand mixer, mixing bowl, rubber spatula

5. Step 5

   Fold the broken biscuits into the chocolate mixture until every piece is coated.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Transfer the mixture to a large sheet of parchment paper. Form it into a compact log about 6 cm thick, then roll and twist the paper ends to secure it.

   Timer: 3 min (fixed)

   Cookware: parchment paper, rubber spatula

7. Step 7

   Refrigerate the wrapped log until completely firm.

   Timer: 240 min (fixed)

8. Step 8

   Unwrap the firm log and coat it evenly with powdered sugar. Cut it crosswise into 12 slices and serve chilled.

   Ingredients used: 15.0 gr Powdered Sugar

   Cookware: Chef Knife, parchment paper