Original name: Choco-salame

Origin: Italy

300 gr plain cookies
150 gr butter
200 gr dark chocolate
2 eggs
100 gr sugar
100 gr powdered sugar
150 gr crumbled toasted nuts

Start crumbling roughly the cookies with your hands (do not use any kitchen tools).
Melt the chocolate slowly on top of a pan containing gently boiling water.
Then whip the butter as long as it becomes soft .
Add sugar and eggs and mix until it all becomes creamy.
Pour the mildly warm chocolate in the bowl with the butter and eggs and mix all together.
Now add the crumbled cookies and mix well.
Spread some crumbled nuts on the baking paper and then put the mixture on top, trying to shape it as a cylinder ; then roll it on more crumbled nuts so that its whole surface is covered.
Wrap the salame in its baking paper, then seal the cylinder by twisting the two sides of the paper.
Do a second wrap with the kitchen foil and put in the fridge for 3-4 hours.
When it’s ready, unwrap the salame and spread it with the powdered sugar.
Now the salame can be sliced and tasted!