Name: Prosecco chocolate salami
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 12
Cuisine: Italian
Ingredients: 200g butter; 140g golden caster sugar; 4 large eggs; 2 tbsp cocoa powder; 50ml prosecco (or any other sparkling wine); large pinch of sea salt; 250g 70% dark chocolate; 140g shortbread biscuit (lemon if you can get it), roughly crushed; 100g blanched almond roughly chopped; 75g macadamia nut roughly chopped; 75g walnut piece roughly chopped; 140g mix of dried figs, prunes & cranberry roughly chopped; icing sugar for dusting

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Prosecco chocolate salami

Prosecco chocolate salami

Good Food team

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Serves 12

More effort

Prep: 35 mins

Cook: 5 mins

Plus overnight chilling

A star rating of 3.4 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

200g butter
140g golden caster sugar
4 large eggs
2 tbsp cocoa powder
50ml prosecco

(or any other sparkling wine)
large pinch of sea salt
250g 70% dark chocolate
140g shortbread biscuit

(lemon if you can get it), roughly crushed
100g blanched almond

roughly chopped
75g macadamia nut

roughly chopped
75g walnut piece

roughly chopped
140g mix of dried figs, prunes & cranberry

roughly chopped
icing sugar

for dusting

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Nutrition: per serving

kcal541
fat39g
saturates17g
carbs40g
sugars34g
fibre3g
protein8g
salt0.5g

low

Method

step 1

Cream the butter and sugar together using an electric whisk until really light and fluffy. Add the eggs one at a time and beat well between each addition. Don’t worry if the mix has curdled slightly, it will come together again when you add the other ingredients. Mix in the cocoa powder, Prosecco and sea salt.
step 2

Put the chocolate in a heatproof bowl over a pan of simmering water and turn off the heat. Leave to melt slowly, stirring now and then, until silky smooth. Remove the bowl and leave to cool slightly, about 5 mins. Beat the chocolate into the egg mixture until fully incorporated. Fold through the biscuits, nuts and dried fruit.
step 3

Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon the chocolate mix into the centre of the film – you need a rough sausage shape about 30cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin to help tighten the wrap. Tie the ends into a knot, then chill for at least 8 hrs, preferably overnight.
step 4

When ready to serve, unwrap the cold salami and, if you want to decorate, tie loosely with string. Dust generously with icing sugar. Place on a board in the middle of the table and cut into thick slices to share. Keep leftovers (if there are any!) chilled.

Recipe from Good Food magazine, April 2013

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A star rating of 3.4 out of 5.5 ratings

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