← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g dark chocolate (55–70%), chopped
• 100 g Butter, cubed
• 60 g caster sugar
• 1 tbsp Cocoa powder
• 2 tbsp Rum (optional)
• 150 g Marie biscuits (or rich tea biscuits), broken into small pieces
• 50 g Almonds, toasted and chopped (optional)
• 3 tbsp icing sugar, for rolling

Method

1. Melt the chocolate and butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth.
2. Take off the heat and stir in the sugar, cocoa and rum, if using. Leave to cool for 5 min.
3. Fold in the biscuit pieces and almonds until everything is coated. Chill the bowl for 15 min, until the mixture is firm enough to shape.
4. Tip onto a large sheet of cling film or baking paper and roll into a log about 5 cm thick, twisting the ends tightly like a sweet wrapper.
5. Chill for at least 4 hours, until firm.
6. Unwrap, roll the log in icing sugar to give it a salami-like coating, and tie with kitchen string if you want to complete the look. Slice into rounds to serve.

Tips

• Leave out the rum for children, or swap it for orange juice or a little cold coffee.
• The biscuits contain wheat; use gluten-free biscuits for a gluten-free log. It keeps for a week in the fridge or a month in the freezer.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Easy Portuguese Recipes BBC Good Food