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Chocolate Biscuit Cake - Chocolate Salami

This refrigerator cake of Italian origin gets its name from its round and speckled appearance when it is sliced and it doesn’t contain any meat!  This flexible recipe could be made with digestives biscuit, pecans substituted for walnuts or glacé cherries in place of blueberries, depending on what you have in the cupboard.

Free from Egg, Soya


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  1. Pre-heat the oven.
  2. Place the walnuts on a baking tray and bake them in the oven for 3 - 4 minutes, leave to cool.
  3. Break the biscuits into small pieces and set aside.
  4. Put the butter and chocolate into another bowl and heat gently until just melted.
  5. Add the condensed milk and stir to combine.
  6. Stir in the biscuit pieces, walnuts and blueberries and mix well.
  7. Tip the mixture onto a large piece of parchment paper forming it into a cylinder.
  8. Using the parchment for support, roll the mixture to form a 30cm/12” cylinder, pressing to exclude any air.
  9. Chill the wrapped cylinder for 3-4 hours.
  10. To serve, unwrap and slice into 10mm/¼” circles of chocolate salami.
  11. Chocolate salami can be stored in an airtight container in the refrigerator either whole or sliced.


Parchment paper, baking tray, saucepan and mixing bowl.


200°C, Fan 180°C, 400°F, Gas 6        

Cooking time

3-4 minutes

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