Čokoladna salama – Croatian chocolate salami

Čokoladna salama – Croatian chocolate salami

čokoladna salama recept

At this time of year you could only assume there’d be a flurry of activity in many kitchens. Loads of prep to feed the family or anyone that just happens to drop by unannounced. Aside from the usual savoury dishes that make it to the Croatian table, there always seems to be some kind of kolač (cake) and a variety of little baked sweet treats to have with coffee afterwards. Oblatne seems to be a favourite with most people, and another is this. Čokolada salama.

I know I could have consulted my mother for her own recipe, but I thought I’d go and make my own. It’s basically a fridge-set cake that’s made up of chocolate, butter, crushed biscuits/cookies and rum. It’s rolled into a log and sliced; giving the impression of salami.

Many European countries have their own versions, and with mine, I’ve taken it further by adding some classic Croatian flavourings like chestnuts, fig and spices. And rather than sticking to one type of chocolate, I’ve mixed in some chilli chocolate, for a slight hum on the palate.

Finally, for a little drama, I trussed the “salami” after rolling it in powdered sugar. That way it really looks like a salami. It can be made ahead of time and kept in the freezer. To defrost, just keep it in the fridge for several hours until it’s ready to be served.

Happy Holidays!

čokoladna salama recept

čokoladna salama recept

čokoladna salama recept

čokoladna salama recept

čokoladna salama recept

 

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Čokoladna salama - Croatian chocolate salami
Decadent, rich and full of delicious goodies, this is my Croatian chocolate salami.
čokoladna salama recept
Course Dessert
Cuisine Croatian
Servings
log
Ingredients
Course Dessert
Cuisine Croatian
Servings
log
Ingredients
čokoladna salama recept
Instructions
  1. Place the chocolate and butter into a glass or ceramic bowl over a double boiler. Melt over low heat until smooth.
  2. Remove from heat, add the egg yolks and mix for about a minute. Add the cocoa, caster sugar and rum. Mix well. Then add the remaining ingredients, except the icing sugar. Stir well and set aside or refrigerate until it's firm enough to shape with your hands. Roll into a 25 centimetre log and wrap in plastic wrap. Twist the ends to seal and refrigerate for at least two days for the flavours to develop.
  3. To serve, roll in icing sugar then slice at least 5 mm thick. Serve immediately.
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  • Becky

    Looks awesome. I am concerned about raw eggs. Maybe I am missing something. Also, what is caster sugar? I love your website.

    • Hi Becky, Caster sugar has a finer texture than regular sugar. If you’re from the States, you may know it as superfine sugar.

  • This dessert was Mrs. Dimo Giourkas favourite ! She would devour it on a daily basis .

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