Salame Di Cioccolato

• 200 grams biscuits
• 6 tablespoons unsalted butter
• 2 eggs
• 1 cup sugar
• 1 cup unsweetened baking cocoa
• 2 tablespoons dark rum
• powdered sugar for dusting
• wax paper and aluminum foil

1. Place the biscuits into a shallow bowl and crush them into small pieces using the flat bottom of a glass or bottle. Set aside.
2. In another bowl, melt the butter.
3. Add the eggs, and beat with a fork or wire whisk.
4. Add the sugar, cocoa and rum, and beat by hand until well mixed.
5. Stir in the biscuits.
6. Spoon half of the mixture onto a sheet of waxed paper. Draw each side of the waxed paper together lengthwise, fold the edges down, and shape into a log or salame form. Tuck the ends of the wax paper underneath the salame, and wrap a sheet of aluminum foil tightly around the it.
7. Repeat for the other half of the mixture, and refrigerate both salami for 6 hours.
8. Remove from refrigerator, unwrap, and dust with powdered sugar to resemble salami casing. Some people even wrap the salame with cooking string for added effect.
9. Serve sliced, or place on a cutting board with a knife and let your guests do the cutting, just as you might a real salame.
10. Read more about salame di cioccolato at http://duespaghetti.com/2011/10/21/salame-di-cioccolato/

biscuits, unsalted butter, eggs, sugar, cocoa, dark rum, powdered sugar, paper

Taken from food52.com/recipes/14812-salame-di-cioccolato (may not work)