Easy and quick to prepare No-Bake Chocolate Biscuit Cake. It’s a very popular Italian recipe, especially in Easter holidays. Everyone will love it, children first of all!
If you want to prepare a kids-friendly version, you can substitute Rum with Milk.
In the italian classic recipe the egg yolks are often raw. I’ve preferred to pasteurize them with hot sugar syrup (121°C-250°F) with the “pâte à bombe” process, for digestible and a more safe result.
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Ingredients
Makes about 10 servings:
5 oz (150 g) Tea Biscuits
1 ¼ cups (250 g) Granulated White Sugar
1/3 cup (80 ml) Water
4 Egg Yolks
½ cup (100 g) melted Butter
2-3 tablespoons Rum*
¾ cup (100 g) Unsweetened Cocoa Powder
1 oz, 1/3 cup (30 g) Pistachios
Powdered Sugar for dusting
*If you prefer, you can substitute Rum with Milk.
Directions:
Break the biscuits into small pieces into a large bowl.
Place the egg yolks in a large bowl and mix at high speed for about 4 minutes, then set aside.
Prepare the hot sugar syrup: place sugar and water in a small saucepan. Cook over medium heat and bring to a boil without stirring. When it starts boiling, boil it for about 5 minutes over medium heat, or until thermometer reaches 250° F (121° C).
Add immediately, little by little, the hot and thick sugar syrup in the egg yolks, keep on mixing at high speed until the eggs mix will be pale, thick and cooled down (about 4 minutes).
Add melted butter, Rum and mix until well incorporated.
Sift and incorporate in two times the cocoa powder.
Add pistachios, crushed tea biscuits and mix with a spoon until well combined.
Transfer the mixture on a rectangular parchement paper (about 20×6 inch – 50×15 cm); using your hands mould the mixture into a salame-like log, approx. 11,5 inch – 30 cm long.
Cover completely the chocolate salame with the parchment paper and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder. Twist the ends by grasping both ends of the parchment paper.
Refrigerate for at least 4 hours to set.
Remove from the fridge and dust with powdered sugar.
You can use kitchen twine to tie it like a true italian salame.
Serve on a chopping board and cut into slices.