In Italy, torta salame di cioccolato is a classic no-bake treat — traditionally rolled into a log and sliced into rounds that look like salami slices (hence the playful name, no actual meat involved!). Here it’s made in a pan instead, as a round cake.

Quick info

  • Pan: 20 or 22 cm (7.9 or 8.7 in) cake pan
  • Prep: 30 minutes
  • Resting: at least 2 hours in the fridge
  • Tools: large bowl, medium bowl, spoon, 20 cm (7.9 in) springform pan, parchment paper or plastic wrap, small saucepan

Ingredients

“Salami” base:

  • 250g (8.8 oz) dry cookies
  • 200g (7.1 oz) dark chocolate (50%)
  • 150g (5.3 oz) margarine
  • 100g (3.5 oz) sugar
  • 30g (1.1 oz) unsweetened cocoa powder

Ganache:

  • 150g (5.3 oz) dark chocolate (50%)
  • 100g (3.5 oz) heavy cream
  • (Optional) 3 tablespoons toasted hazelnuts, roughly chopped (about 30g / 1.1 oz), to decorate

Method

Make the base

  1. Break 250g (8.8 oz) of dry cookies with your hands, keeping the pieces uneven.
  2. Tip them into a large bowl and add 100g (3.5 oz) of sugar and 30g (1.1 oz) of unsweetened cocoa. Stir.
  3. Melt 150g (5.3 oz) of margarine and 200g (7.1 oz) of dark chocolate separately (microwave or bain-marie).
  4. Pour the melted margarine and chocolate into the bowl with the cookies and stir until evenly combined.
  5. Line a 20 cm (7.9 in) springform pan with parchment paper or plastic wrap and press in the mixture. Pack it down firmly with the back of a spoon.
  6. Pop it in the fridge while you make the ganache.

Make the ganache

  1. In a small saucepan, bring 100g (3.5 oz) of cream almost to a boil.
  2. Take it off the heat and add 150g (5.3 oz) of dark chocolate, chopped.
  3. Stir until the ganache is smooth and glossy.

Assemble

  1. Take the cake out of the fridge.
  2. Pour the ganache on top and smooth it out.
  3. (Optional) Decorate the edges with the 3 tablespoons of chopped hazelnuts.
  4. Put it back in the fridge for at least 2 hours before serving.