Heartmade Blog

Salame di Cioccolato (with Amaretto)

 

My family + I where obsessed with this restaurant called La Dolce Vita, owned by an italian family. We started going in the early 90s, at least once a week for sure. My favorite, the dessert: Salame di Cioccolato.

 

We were devastated when La Dolce Vita closed a decade later. Devastated. Serious withdrawal symptoms.

 

Thanks to the wonders of the internet + Google, my mom + I found a version of the Salame di Cioccolato recipe online + have been perfecting it over the years. Today I’m sharing with you the mastered formula. Psst… it includes amaretto, yummy!

 

 

ingredients

  • 8 oz semi-sweet chocolate
  • 3/4 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 oz Maria cookies or plain Graham crackers or Vanilla Wafers
  • 1/2 cup pecans
  • 3 tablespoons Amaretto (or liqueur of choice)

 

 

to prepare

In a large bowl break the cookies into small pieces.

 

 

Lightly toast pecans + roughly chop. Add to the cookies.

 

 

In a double boiler melt the chocolate along with the butter. Remove from the heat + mix into a large bowl.

 

Pour in the sugar + vanilla + combine with a spatula. Add the egg yolks, one by one, mixing well after each addition.

 

 

Fold in the cookies + pecans. Add the liqueur. Should form into a moist + chunky mix.

 

Cut a large piece of wax paper. Spoon the mixture onto the paper. Place into the freezer for 15-30 minutes, until malleable.

 

When ready, shape the mix into a log with your hands using the paper. Twist the ends. Place the salami shaped roll into the freezer for 2-3 hours.

 

 

Serve as thin or thick as you like while frozen. Drizzle your favorite chocolate syrup to decorate.

 

This decadent treat will keep in the freezer, tightly wrapped for 6 months.

 

May cause serious addiction. Don’t tell me I didn’t warn you.

 

xo,

Mayi Carles

6 Responses to Salame di Cioccolato (with Amaretto)

  • Angela says:

    Yummy-yummy! That dessert is very popular in Greece too and especially here in Corfu (Italy is so close to us after all)!
    We call it “mosaiko”, meaning mosaic because it kind of looks like one.
    So glad you shared your version! I’ll give it a try for sure! 🙂

  • Marta Costa says:

    Popular in Portugal too and with the same name! It seems that is a very mediterranean dessert. I make it a lot but without the amaretto and the pecans. Addictive indeed!

  • haroulla says:

    Oh, this looks like Lazy Cake. In Cyprus it’s very popular too so must definitely be a Med thing like Marta said. 🙂

    It’s called ‘Doukissa’ here and quite often used in wedding cakes!

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