Step aside savoury salami, you’ve got competition from the cocoa kind!
This literal chocolate log is made all the more decadent thanks to Bakers GingerNuts® and just gets nicer by the slice.
Level MEDIUM
Time 40 MIN
Serves 8
INGREDIENTS
250 g Bakers® biscuits (we used Bakers
Eet-Sum-Mor® and Bakers GingerNuts®)
Bakers Digestives®, Nuttikrust®,
Blue Label® Marie, and Tennis®
also work well
50 g glacé cherries (or other glacé fruit)
or 50 g nuts (optional)
150 g butter, melted
200 g chocolate (dark or milk)
100 g icing sugar, plus extra for
decorating
2 Tbsp cocoa powder
6 Tbsp milk
INSTRUCTIONS
- Roughly break the biscuits into small pieces (1 – 2 cm) in a bowl, keeping all the crumbs as well.
- Cut cherries in half and add chopped nuts if using.
- You could also add other Glacé fruit, or Glacé ginger, or raisins, as you prefer.
- Melt butter in a pan.
- Melt the chocolate into the butter on a low heat until just melted, stirring continuously so it doesn’t burn.
- If easier, melt in microwave.
- Add the milk to melted mixture and stir well.
- Add the icing sugar and cocoa powder and mix well until smooth.
- If too stiff, add a little extra milk.
- Add to the biscuits and cherries, and mix so they are all well coated.
- Spread the mixture out on baking paper, or plastic wrap, and shape it into a roll using a spatula or spoon.
- Roll up the paper and wrap it tight like a sausage/salami, twisting and securing the ends.
- Place in the fridge for several hours until firm.
- After chilling, remove from the paper. Sieve icing sugar on all sides.
- Cut into pieces and serve.
- To store, keep in the fridge or freezer.
- If the latter, place at room temperature for a few minutes before cutting and serving.
