CHOCOLATE SALAMI RECIPE RECIPES

Prep time: 15 minutes, plus chilling (minimum 2 hours, ideally overnight) • Cook time: 5 minutes

To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.

To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.

Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.

Remove the tart from the tin and place it on a cake stand or plate.

Serve straight from the fridge.

To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.

Cook’s Notes:

• You’ll need full-fat crème fraîche for this recipe to help the filling set.

• Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt.

Prepare Ahead: Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving.

Preheat the oven to 160°C/140°C fan/Gas 3. Grease and base line a 20cm (8in) deep cake tin and place a piece of non-stick baking paper on a baking sheet.

To make the cake, place the chocolate in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.

Place the cocoa powder in a large bowl, pour in the boiling water and mix to a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate and whisk using an electric whisk for 2 minutes, until light and smooth.

Spoon the mixture into the tin and level the surface. Bake in the oven for 1–11/4 hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove and finish cooling on a wire rack.

To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.

Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over. Use a palette knife to smooth the edges. Leave to set for about 2 hours.

To make the decoration, break the dark chocolate into one bowl and the white chocolate into another. Set each bowl over a pan of gently simmering water, making sure the base of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking sheet and use the back of a spoon to make a thin rectangle about 25 × 18cm (10 × 7in). Using another spoon, drizzle the dark chocolate over the white chocolate to make a zig zag pattern. Place in the fridge to chill for 30 minutes.

Once the chocolate is hard, slice into wedges and stand them vertically on the cake. Dust with icing sugar to serve.

Mary’s tips:

Can be made a day ahead and iced on the day.

Un-iced cake freezes well.

Preheat the oven to 160°C/140°C fan/Gas 3. Grease and base line a 20cm (8in) deep cake tin and place a piece of non-stick baking paper on a baking sheet.

To make the cake, place the chocolate in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.

Place the cocoa powder in a large bowl, pour in the boiling water and mix to a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate and whisk using an electric whisk for 2 minutes, until light and smooth.

Spoon the mixture into the tin and level the surface. Bake in the oven for 1–11/4 hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove and finish cooling on a wire rack.

To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.

Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over. Use a palette knife to smooth the edges. Leave to set for about 2 hours.

To make the decoration, break the dark chocolate into one bowl and the white chocolate into another. Set each bowl over a pan of gently simmering water, making sure the base of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking sheet and use the back of a spoon to make a thin rectangle about 25 × 18cm (10 × 7in). Using another spoon, drizzle the dark chocolate over the white chocolate to make a zig zag pattern. Place in the fridge to chill for 30 minutes.

Once the chocolate is hard, slice into wedges and stand them vertically on the cake. Dust with icing sugar to serve.

Mary’s tips:

Can be made a day ahead and iced on the day.

Un-iced cake freezes well.