Monday, 1 June 2015

Pizza Review and a Chocolate Salami Recipe from Dr Oetker #freshnessfrozen

Chocolate salami

Even though I'm a regular customer of their various ranges, I've always been slightly puzzled by the brand identity of Dr Oetker. What other company specialises primarily in baking ingredients and accessories and cake decorating supplies... but also a line of frozen pizzas?

Then I was asked if I'd like to do a review of the Dr Oetker Ristorante pizzas, along with trying out some of their Italian dessert and cocktail recipes. And suddenly, having an easy pizza fresh from the oven, accompanied by something gorgeous that you've made yourself for afters, it all made a bit more sense.

My favourite is the Spinaci, which is simplicity itself with garlicky spinach and cheese, closely followed by the Funghi. Actually, as long as there's someone around to share with, I'll usually cook one of each for a bit of variety.

Dr Oetker pizza review

Dr Oetker pizza review

This chocolate salami recipe results in something rather like chocolate tiffin in texture and philosophy. It's probably the best tiffin I've ever eaten, though: with amaretto liqueur, and amaretti biscuits. Yes, please! I love amaretto.

(Speaking of which, there's an extremely dangerous recipe in the accompanying cocktail booklet: two parts whisky to one part amaretto, with nothing else but ice. Which sounds lush and lethal.)

I made a few minor tweaks to the Dr Oetker recipe, using glace cherries instead of cocktail cherries, and only hazelnuts & pistachios (the original recipe included pecans, but I didn't happen to have those in the cupboard).

Chocolate salami

Chocolate Salami
Makes 2 large logs

200g (8 oz) amaretti biscuits (crunchy, not soft)
200g (7oz) glace cherries
100g (4oz) hazelnuts (chopped)
100g (4oz) unsalted pistachios (shelled and roughly chopped)
250g (10oz) Dr. Oetker Dark Chocolate, roughly chopped
50g (2oz) butter
30g (2 tbsp) golden syrup
100g (4oz) soft unsalted butter
150g (5oz) caster sugar
30ml (2 tbsp) amaretto liqueur
30ml (2 tbsp) Dr. Oetker Cocoa Powder
  1. Crush the amaretti biscuits into small pieces. Cut the cherries into quarters, and chop the nuts.
  2. Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water until smooth and cool.
  3. Melt 50g of butter and the syrup into the chocolate, stirring until smooth.
  4. Set the chocolate mixture aside to cool.
  5. Cream the remaining 100g of the butter with the caster sugar until pale and fluffy and beat in the amaretto liqueur.
  6. Add the cocoa powder to the cooled chocolate, stir well then add this to the rest of the mixture.
  7. Tip in the cherries, chopped nuts and crushed biscuits and mix well.
  8. Place in the fridge for 10 -15 minutes to firm up a bit.
  9. Place 2 large pieces of cling film, one on top of the other, onto the work surface to roll the chocolate salami out on.
  10. Tip half the chocolate mixture out onto the cling film and mould the mixture into a fat salami- like log.
  11. Roll the cling film tightly around the log, and twist the ends.
  12. Repeat with fresh cling film and the remaining mixture.
  13. Keep the logs in the fridge for at least a couple of hours, until fully solidified.
  14. Cut into slices to serve, and serve chilled.


Rachel said...

It sounds delicious. And "lethal" is exactly the word for that cocktail you described. I love amaretto, but whiskey takes the top of my head off!

Midnight Cowgirl said...

The chocolate salami looks yummy!

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