Did Easter bring some days with friends outdoors but also many sweet leftovers? We thought of you with this Easter chocolate salami recipe, where you can reuse the leftover egg pieces and Colomba cake.
INGREDIENTS
- 250 g of Colomba cake
- 100 g of milk chocolate
- 40 g of sugar
- 150 g of butter
- 50 g of almonds
- 50 g of almond granules
- 1 tablespoon of unsweetened cocoa powder
- Powdered sugar (for decoration)
PREPARATION
Break 100g of milk chocolate into small pieces to facilitate melting. Place it in a microwave-safe bowl. You can melt it in the microwave at 650 watts for 3 minutes, checking occasionally to prevent burning. Alternatively, you can melt it in a double boiler, placing the bowl over a pot with lightly simmering water, ensuring the bottom of the bowl does not touch the water. Once melted, let it cool slightly.
Take 250g of Easter Colomba cake and crumble it into a large bowl, including the crust, to achieve a uniform texture. This will allow the cake to better absorb the other ingredients and create a homogeneous base for the salami.
Add the melted chocolate to the crumbled Colomba and mix well. Incorporate 40g of sugar and 150g of butter previously melted and cooled. This mixture will become the base of your salami.
Combine 50g of almonds (whole or chopped, as preferred) and 50g of almond granules into the mixture, also adding a tablespoon of unsweetened cocoa powder. Knead everything with your hands until you obtain a homogeneous mixture.
On the work surface, spread some parchment paper and place the mixture on it, then shape it into a log, trying to make it as uniform as possible. This will give your dessert the characteristic appearance of a salami.
Wrap the salami in parchment paper and leave it in the refrigerator for about an hour, or until it has completely set. This step is crucial to ensure that the salami maintains its shape during slicing.
Once set, remove the paper and dust the salami with powdered sugar, ensuring it is completely covered. The final effect will mimic the typical white coating of salamis.
Slice the Colomba and chocolate salami into pieces about half a centimeter thick and arrange them on a serving plate. Now your Colomba salami is ready to be enjoyed!