Salame de Chocolate

Ingredients

• 200 gdark chocolate — chopped
• 200 gbutter — softened
• 200 gsugar
• 3eggs
• 300 gMaria biscuits — broken into rough pieces
• 2 tbspport wine
• 2 tbspconfectioners' sugar — for rolling

Method

1. Begin by bringing the eggs and butter to room temperature. This ensures that they will blend smoothly with the other ingredients, creating a uniform texture in your Salame de Chocolate.
2. In a saucepan over low heat, melt 200 g of dark chocolate and 200 g of butter together. Stir constantly with a wooden spoon until the mixture is smooth and glossy, with no visible lumps of chocolate.
3. Remove the saucepan from the heat and allow it to cool slightly. Once the chocolate mixture is warm rather than hot, whisk in 200 g of sugar and 3 eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps prevent the eggs from cooking in the warm chocolate.
4. Add 2 tablespoons of port wine to the chocolate mixture, stirring well to combine. The port wine adds a subtle depth of flavor that complements the richness of the chocolate.
5. Break 300 g of Maria biscuits into small pieces, about the size of a thumbnail, and fold them into the chocolate mixture. Ensure the biscuit pieces are evenly distributed throughout the mixture, as they provide the characteristic texture of the salame.
6. Lay a large piece of parchment paper on your work surface and spoon the chocolate mixture onto it, shaping it into a log. Roll the parchment around the log tightly, twisting the ends to secure it, and refrigerate until firm. The salame should feel solid and hold its shape when you gently press on it.
7. Once the salame is firm, remove it from the refrigerator and unwrap it from the parchment paper. Dust the surface with 2 tablespoons of confectioners' sugar, rolling it gently to coat evenly. This gives the salame its traditional appearance, resembling a cured meat salami.
8. Slice the Salame de Chocolate into rounds and serve at room temperature. The texture should be firm yet slightly yielding, with a rich chocolate flavor balanced by the crunch of the biscuits.