Salame di Cioccolato

 

Separate the egg yolk and the whites into two different bowls, then whip the egg whites with a mixer, or by hand with a wire balloon whisk, until fluffy. Add the other ingredients to the bowl contaning the yolks: soften butter, sugar, cocoa powder and the biscuits chopped into small pieces.

 

Finally, gently fold the beaten egg whites in the mixture.

 

Lay out a long sheet of parchment paper (50/70 cm), roll the mixture onto the paper and shape into a salami length wise.

Bring the salami to one side of the paper and start to roll the paper around the log gently but firmly, once completely rolled, twist the ends and refrigerate flat for at least 2 hours.

 

Take the salami out of the refrigerator 20 min before cutting and serving. It is preferable to cut it into 5/7cm diameter slices. For a better effect, to make it look like a real salami, sprinkle it with icing sugar and wrap it in brown paper and serve with Italian style moka coffee.