Salame di cioccolato
Ovenless cold chocolate cake I discovered at an italian collegue's "pot de thèse" (the part where you eat food right after a phd defense, couldn't find an english translation).
Could call it a chocolate salami, or a saucisson au chocolat in french.
This is a recipe that could use pictures, so I'll have to remember to take some next time I make one.
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- Baking paper, about 30cm if I remember correctly (need to actually measure), aluminium foil also works but is less convenient
- Mixing bowl
- Cooking scale (to measure ingredients)
- Pan + cooktop (to melt chocolate, but could probably substitute if needed)
- 200g baking chocolate (milk or dark)
- 100g unsalted butter
- 50g white sugar
- 1 egg
- 150g of petit-beurres (that's also their english name apparently)
- Powdered sugar to cover it at the end
- In the pan, put chocolate and butter.
- Put the pan on very low heat and stir regularly until it's 100% completely and fully melted and mixed up.
- Pour the melted chocolate + butter in the bowl.
- Add the sugar and egg, fully mix.
- Crush the petit-beurres into small chunks and mix them in.
- Put the baking paper on a flat surface.
- Pour mixture in a straight line on the baking paper (illustration pending).
- Roll up the baking paper around the mixture to fully wrap it (illustration pending).
- Twist both ends to close them off.
- Put it in the fridge for 2~7h (whole night is enough but a bit long, original recipe said 2h but it wasn't perfect).
- Remove from fridge and unwrap the baking paper (if you used aluminium foil, it's gonna be harder to remove).
- Cover with powdered sugar.