225 g Dark chocolate (70%), Finely chopped
100 g Unsalted butter, Room temperature
150 g Caster sugar
3 Eggs, Lightly beaten
30 milliliters Hazelnut syrup
5 milliliters Vanilla extract
15 g Unsweetened cocoa, Sifted
75 g Almonds, Skins removed, toasted, finely chopped
75 g Hazelnuts, Skins removed, toasted, finely chopped
50 g Pistachios, Skins removed, toasted, finely chopped
Icing sugar, Sifted, for work surface
1. In a heatproof bowl set over a saucepan of just simmering water, melt chocolate until smooth. Remove from heat, set-aside.
2. In a separate bowl, whisk together butter and sugar until creamy. Add the eggs and whisk until well combined.Stir in the vanilla extract and then add the cocoa. Stir until everything is well combined and the mixture is smooth and without lumps.
3. Next add the chocolate mixture to the egg mixture and whisk until combined. Add the nuts and stir through. Cover the bowl with cling wrap or aluminum foil and place in the refrigerator for 30 to 45 minutes. The mixture should now be firm.
4. Using a a fine sieve, sift caster sugar onto a clean work surface. Transfer the chocolate mixture to work surface covered with sugar. Form the chocolate mixture into a log resembling the shape of a salami. When the chocolate is shaped, sift more caster sugar over the salami making sure all surfaces are lightly coated.
5. Place the log on a sheet of plastic wrap and roll tightly. Twist the ends by grasping both ends of the wrap and rolling towards you several times. Make sure it is wrapped tightly, to keep the shape. Chill the salami in the refrigerator overnight.
6. The colder the salami, the less likely it is to stick to the plastic which makes it easier to slice. It could also be frozen wrapped in aluminum foil. If frozen, slice the salami and allow the slices to thaw completely before serving.