From the italian “Salame di cioccolata”
Ingredients
- Dry biscuits (eg Leibniz): 200g
- Butter (or margarine or mixed): 100g
- Eggs: 2
- Cocoa (bitter): 80g
- Sugar: 100g
- Rum or Cognac (or even just the aroma, to keep all alcohol-free)
Preparation
(about 15/20 minutes + 1 hour fridge)
- at best, the butter / margarine should be kept out of the fridge for some time (one or two hours?)
- beat eggs (to make it softer you can beat the yolk and egg white separately – in this case gently mix the beaten egg white with the beaten yolk
- Pour the sugar and cocoa into the beaten eggs
- Pour in the melted butter / margarine (cold if possible)
- Pour in the rum or cognac or the aroma
- Break the cookies (but don’t pulverize them)
- Mix the dough with the biscuits and give a cylindrical shape (in aluminum foil)
- Put in the fridge (for at least an hour)
Title picture is a photo of Moira Nazzari from Pixabay.
Categoria: Cucina