The cookies are important here, since they have to be firm and not melt in your mouth cookies.It was a matter of finding the right cookies for the cause, for this so easy, so rich and decadent desert, that you can also keep in your fridge for up to a month!-for these special holiday guests,or just to have and to hold- for any occasion.You can be sure that each time it will taste as fresh and delicious as the last time you had it.
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| Old European favorite for any time, with a rich German chocolate taste |
Here it goes:
Ingredients:
.3 heaped tablespoon Cocoa powder
.4 tablespoons pasture butter-melted-(I really like the butter for this recipe, rather then the coconut oil; you can easily use the coconut oil if you like, but butter gives it that rich taste)
.1/2 cup crushed gluten free cookies-I used gluten free short bread cookies;it does work best with firmer ones; if you use regular cookies the animal cracker kind are the original for this recipe.
.1 cup + coconut milk
.1/2 cup crushed walnuts.
.2 tablespoon Maca powder
.2 tablespoons Mesquite powder (I have and use these powders, but since they are not always readily available you can skip them or use one or the other only)
.1 teaspoon vanilla extract
.1/4 cup xylitol
.pinch of sea salt
.unsweetened coconut flakes (or almond meal for dusting the top)
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| HOW TO ROLL THE SALAMI CAKE |
1.Mix dry ingredients-cocoa powder, maca and mesquite powder,
xylitol, and salt.
2.Soak the crushed cookies in a bowl of coconut milk (almond or regular milk can also be used)-do not over-soak the cookies- stir while soaking and leave them quite firm.
3. Mix in the cookies along with what's left over in the bowl of the coconut milk (no more then 2-3 tablespoons of it)into the dry mixture.Stir in the walnuts at this time, too.
4.Melt your butter in a double boiler and slowly pour in the mixture while stirring.
Mixture will be sticky.
Rolling: I found out that the best way to do that is in a clear plastic wrap-the log will be about 8' long. Cut out at large piece of the wrap and spread on the table. Pour the mixture in it and start forming it with the plastic wrap.It is really fun and easy to manipulate the shape this way- you can make it as thick as you like,round or rectangular for your favorite presentation.
I like the slightly rectangular shape-you can really get the edges with the plastic foil.
Place in the freezer, wrapped firmly in the plastic foil for 1 hour (or more if you are not using it right away)
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| You can also dust each separate piece for variety -- in this case-almond meal |
Dusting:When you take out the log, unwrap the plastic foil and leave in room temperature for a few minutes, so the upper layer can become sticky.This is so you can roll the salami cake in coconut flakes, almond meal or some other crushed nuts of your choice. The original recipe calls for confectioner's sugar, so if you consume sugar you can dust it in it. I did my with coconut flakes. You just spread the foil and sprinkle the coco flakes,nuts, or sugar on the foil and start rolling the cake and pressing slightly over the foil until the top is completely covered with the dusting.Brush away the excess of flakes or powder.
Serve in small portions of two pieces- it is a rich desert and 1 or 2 pieces are quiet enough.
If you can stop at that, that is!
ENJOY!
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| Can be kept in the freezer for up to a month, firmly wrapped in the plastic foil |
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