Chocolate Salame - updated with pasteurized eggs

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Please note the recipe has been updated with instructions on how to pasteurise the eggs, to reduce the risk of foodborne illness

Ingredients: 

100g icing sugar 

50g baking cocoa 

100g unsalted butter at room temperature 

200 g dry biscuits* 

2 eggs

1 tsp vanilla paste 

1 shot of Rum (optional) 

Cut a rectangular piece of baking paper (60x40 cm approximately). 

Place biscuits into a freezer bag and bash with a rolling pin they’re broken into a mixture of everything between dust and small size lumps. In a bowl mix the butter and sugar. 

Fill a large saucepan with water and bring to the boil. Place your eggs in a heat proof bowl  and then place the bowl in the pan of water, to make a bain-marie. Whisk the eggs until they reach a temperature of 60C, then add them to the butter and sugar mix.

Add the cocoa, vanilla and Rum (if using). Stir well. 

Stir the broken biscuits into the mixture until completely covered. 

Tip the mixture onto the baking paper and shape it like a salame. 

Wrap the baking paper around it and roll it gently onto the counter to smooth the cylinder shape. 

Seal the cylinder at both sides by twisting the baking paper, as it was a candy wrap. 

Refrigerate this for at least 10 hours then dust with icing sugar and cut into slices like a salame.

*Dry biscuits, Oro Saiwa Style 

200 g all-purpose flour 

100g rice flour 

1 heaped tsp baking powder 

50 g organic sunflower oil 

50g milk 

1 egg 

1tsp vanilla paste 

½ tsp salt 

Mix the flours, sugar, baking powder and salt in a large bowl with a wooden spoon, then add the vanilla paste, oil and milk to form a crumble. 

Add the egg and bring the dough together with your hands. 

Roll the dough to 0.5 cm think and cut into rectangles or to the desired shape. Bake for 15 minutes at 180C static oven