Want to make: this divine chocolate salami
Rutger van den Broek’s bakes, also known as Rutger Bakt, are always a hit with us. Somehow, the former winner of Heel Holland Bakt always knows exactly what we want. Plus—and that makes us an even bigger fan—his recipes are always easy to make. We’ve already served his Bossche bollen and yogurt-Amaretto bavarois at the table many times. Our latest obsession: chocolate salami.
And there’s just one simple explanation for that: chocolate salami is actually a kind of arretjescake. And if there’s something that gives us a warm feeling, it’s arretjescake. Who didn’t get such a thick, rich piece of chocolate with tea biscuits in it at their grandparents’ house, even though you’d already said ten times that you really weren’t hungry? We can think of chocolate salami as the modern version of this nostalgic treat. Chocolate salami is a true delicacy, especially in Southern European countries such as Italy, Greece and Portugal. Rutger has come up with a lovely recipe for chocolate salami. Making it is a breeze; you just need a little more patience while it sets. But we all know: it will taste even better then.
How to make Rutger’s chocolate salami
- Put the butter and chopped chocolate in a saucepan and place it over low heat. Heat the chocolate and butter, stirring until both have melted. Remove the pan from the heat. Alternatively, you can melt the butter and chocolate in the microwave. Then add the heavy cream and stir everything together.
- Break the cookies into small pieces and place them in a bowl together with the chopped pistachios, icing sugar and cocoa powder. Mix everything together, then pour in the chocolate mixture. Mix again until a sticky mass forms.
- Lay a sheet of plastic wrap on the work surface and place the mixture on top. Shape the mixture into a roll about 25–30 centimeters long. Roll it up in the plastic wrap and twist the sides like a toffee, so that the chocolate sausage is firmly compressed. The sausage will have a diameter of 6–7 centimeters. Let it set in the refrigerator for at least 3 hours.
- Remove the plastic wrap and dust the outside of the chocolate salami with icing sugar. Cut it into slices with a sharp knife.
Title: The easy baking book
Author: Rutger van den Broek
Price: €22.50
Publisher: Carrera Culinair
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