Recipe for Italian chocolate salami / Cold dog

Cold dog a la Italia: Salame di Cioccolata

Yes, you read the title correctly. Today’s recipe results in chocolate salami. The combination may sound strange at first, but as the title shows, it’s actually a kind of cold dog. And that can only be appetizing, right?

Unless you don’t know what cold dog is. This “no-bake cake” is known by many other names such as Lukullus, Wandsbecker Speck or Kalte Schnauze and is prepared by layering a chocolate-coconut fat cream alternating with butter cookies in a loaf tin.

The filling of the salami traditionally consists of cookies. But nuts such as pistachios or hazelnuts also taste fantastic!

Chocolate salami or Italian Salame di cioccolata consists of similar ingredients, but has the shape of a salami. This calorie bomb is particularly popular in the rural areas of Lombardy and Emilia-Romagna.

The preparation itself is quite quick, but the salami needs to rest in the fridge for a few hours until it has set.

Ingredients for chocolate salami

• 300 g butter cookie
• 150 g butter
• 100 g dark chocolate
• 100g sugar
• 2 eggs
• 30 ml vin santo
• 40 g grated lemon zest

You will also need a bowl for melting the chocolate, one for heating the butter and a mixing bowl. You will also need a saucepan to melt the chocolate, an electric mixer and cling film.

Preparation of the chocolate salami

1. First cut the butter into pieces and heat to room temperature.
2. Break the chocolate into pieces and melt in the bowl over a hot water bath. When it is completely melted (stir occasionally), set aside and leave to cool slightly.
3. Place the cookies in a large bowl and crush them with the back of a tablespoon. The crumbs will then form the “fat bits” of the salami.
4. Beat the butter with a mixer for a few seconds. Gradually add the sugar and eggs while mixing.
5. Continue stirring for a while and then add the chocolate. Continue stirring.
6. Add the rum and stir for a few seconds.
7. Add the contents of this bowl to the cookie crumbs (fold in the lemon zest) and knead with a spoon until all the cookie crumbs are coated in chocolate.
8. Shape the dough into a salami and wrap in cling film. Close the sides and leave to rest in the fridge for a few hours.
9. After a few hours, the chocolate salami can be sliced and served.