This festive treat is basically the Italian answer to fridge cake, but more fun because it looks like a salami! You could really put anything you like into it, but I love the combination of apricots, almonds, Amaretto and crushed amaretti biscuits. It’s got raw egg in it, so it won’t keep longer than 1 week in the fridge, but you could freeze it if you want to make it in advance. It’s the perfect thing to nibble on with coffee after a meal.
Makes 2 decent sized “salami”
- 150g dark chocolate, melted
- 125g amaretti biscuits, crushed
- 50g unsalted butter, softened
- 50g caster sugar
- 2 tbsp Amaretto liquor
- 1 large egg
- 1 tbsp cocoa powder
- 60g dried apricots, finely chopped
- 40g almonds, toasted and roughly chopped
- Combine the apricots with 1 tbsp of the Amaretto in a bowl, cover with cling film and microwave gently until the apricots are warm and it smells alcoholic.
- Cream the butter with the sugar until light and fluffy, then add the egg (it will split at this point but don’t worry, it comes back together), followed by the remaining 1 tbsp of Amaretto.
- Beat in the cocoa, then the melted chocolate and mix until smooth and glossy. Stir in the almonds, apricots and crushed amaretti, then leave it at room temp until it’s firmed up enough to hold its shape.
- Divide it into two equal pieces, then roll each piece into a log. Wrap it tightly in baking parchment, then wrap in cling film and twist the ends to seal it in.
- Refrigerate until it’s set solid, then rub icing sugar into it to create the salami appearance.
- Tie string around it, or leave it un-strung if you prefer – it will taste just as delicious either way! Store in the fridge wrapped tightly in cling film.