Monday, March 12, 2012

Chocolate biscuit cake and the joy to have a grown-up daughter

Do you know how Violet made my weekend sweet and nice? With a sweet surprise - she prepared chocolate biscuit cakes we both enjoyed both weekend-mornings with our coffees. It is soo good to have a grown-up daughter - she is like a good friend to me, she understands my feelings, my monthly mood swings, she is a good shopping adviser. And also a great kitchen girl. 
This is the source she used for preparing the cake (called in Bulgarian sweet salami because of its shape).
So I had my first piece of chocolate biscuit cake as a surprise on Saturday morning and there is no sweet salami home yet. And I should admit, men at home don't like such treats. But we both shared two cakes with lots of coffee cups, without blaming ourselfs. This sweet salami is rich, very rich, but it is so tasty. And who cares about calories if they give you such satisfaction.
Violet has a birthday today - she is getting sixteen. 
Happy Sweet sixteen, V. I am so happy to have you in my life. Love you so much.

  • 300 g hard butter biscuits (petit beurre)
  • 100 g butter
  • 100 g raw walnut halves
  • 125 g heavy cream
  • 200 g bitter chocolate 60% cocoa
  • 2 1/2 Tbsp sugar
  • 1 Tbsp cocoa powder
  • 1 vanilla sugar (8 g)
  • 2 rum essences 
  • powdered sugar for dusting

Roast walnuts. 
Preheat oven to 200 C. 
Put walnut halves onto a baking tray and roast for 15 minutes until golden. 
Take out of the oven and set aside to cool. Peel the cooled walnuts and chop in pieces 
with your fingers.

Prepare aluminium foil. 
Unroll about 60 cm piece of aluminium foil 
and wrinkle it with your hands - this will help to obtain the salami texture of the biscuit roll. 

Prepare the chocolate salami. 
Crush biscuits - some of them have to be crushed to dust, but leave some chunks to obtain 
a rough salami look. Add rum essences and walnuts to the biscuits. 
Put heavy cream into a metal bowl and heat on medium heat. Add sugar, vanilla sugar 
and butter and stir to let it melt. 
Chop chocolate in pieces and add to the hot heavy cream. Stir until chocolate melts. 
Add cocoa powder, stir again for a minute and set aside for 2-3 minutes to let 
mixture cool slightly. Add chocolate mixture to the biscuits and mix well. 
Pour half of the texture on a sheet of aluminium. Shape mixture into a salami. 
Roll salami into logs and wrap tight to avoid remaining of any air holes into the roll. 
Put logs into the fridge for at least 12 hours. Take out of the fridge, remove foil, 
sprinkle with powdered sugar, cut with a sharp knife and serve. 


  1. Looks amazing! I love this recipe, I would love to try it so bad, but I have no idea what is hard butter biscuits (petit beurre)? Happy Sweet sixteen to Violet-))))

    1. Thank you very much, Yelena,
      Le petit beurre is a dry crispy biscuit which has butter as an ingredients, is not too sweet and not too rich, it melts on the tongue and has dents all around the edges, tiny holes on the surface as if pricked by a needle and a small browned ear at each corner.

  2. I made it yesterday! Thank you for inspiration! Very delicious!

  3. i make this biscuit cake very often. But this time i added a few drops rum essences and baked the walnut halves according to your recipe and the cake finished for seconds when it was ready....