Chocolate Salami

Chocolate Dolce Salami

Everyone who bakes regularly once in a while faces a problem of utilizing cake scraps after leveling layers, or/and some chocolate ganache-glaze leftovers. The most efficient and easiest way to get rid of them all at once is to make the dolce salami. This is not a classic Italian recipe required egg yolks but it makes no less delicious salami. The formed log can be popped in the freezer and kept there well for about a month guarantying you always have something for your unexpected guests (don’t we all love them). There’s no need to defrost the salami before serving; it doesn’t freeze rock-hard and softens fairly quickly at room temperature. Cut it into slices with a sharp knife, put a kettle on and, by the time it boils, the salami will be good to go.

The ingredients below are mostly for a reference. Feel free to substitute for different nuts, fruits, and flavorings suiting your own taste.

Makes 1 about 18-inch long log, which is about 4-5 dozen slices


  • 1 lb cake scraps (any will do, but chocolate preferred; you can also replace part of the cake crumbs with cookie crumbs if you want to get rid of these, too)
  • 2 oz soft mission figs, roughly chopped
  • 2 oz soft kadota figs, roughly chopped
  • 4 oz toasted coarsely chopped almonds
  • 4 oz toasted coarsely chopped hazelnuts
  • ½ tsp kosher salt
  • 1 lb bittersweet chocolate ganache
  • 2 tbsp Amaretto Disaronno
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract


In a bowl of the food processor, pulse the cake scraps several times until fine crumbs form. Transfer into a large bowl. Add the chopped fruits, nuts, and salt. Mix well with a fork.

Remelt the ganache. Place a block of ganache into a heat proof bowl set in a wide skillet of barely simmering water and stir frequently until the chocolate is melted; do not overheat. Remove the ganache from the water bath, add the liquor and extracts, and pour over the cake crumbs mixture. Stir well with a fork until thoroughly combined. Cover the bowl with plastic wrap and place into the refrigerator to firm up before shaping, for a couple of hours.

Cover a working surface with plastic wrap or parchment paper with a long side parallel to you. Scrape the chocolate mixture out of the bowl and, with a help of the plastic wrap or parchment, shape into a round log, about 2-inches in diameter, wrap into the plastic or parchment. At this point, the salami is very soft. Place the shaped salami inside a cardboard cylinder (you can reuse the core of a wrapping paper roll) and slide into the freezer. It can be kept there for a month. Right before serving, dust the salami log with icing sugar to resemble cured salami. Or dust it with unsweetened cocoa powder.

If you don’t have any leftover ganache, you can freshly make it by heating 1 cup of whipping cream just below a boiling point and then pouring the cream over 8 oz finely chopped bittersweet chocolate. Let the mixture sit undisturbed for a couple of minutes, then gently stir until smooth. Proceed with the recipe.

Wrapped in parchment, and then in a pretty holiday paper the salami makes a nice gift.

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28 Responses to “Chocolate Salami”

  1. What a smart way to utilise leftovers so that there is no waste involved!! Bravo!! Looks really good too!!

  2. wow what a great idea and it looks delicious. :)

  3. super wow! this does look great and so convenient!

  4. What an interesting dessert! I always feel so bad wasting those cake scraps. This looks really good!

  5. This is a great way to use scraps! I’ll have to try it

  6. This looks delicious!

  7. I usually eat the scraps right after cutting :) But the salami is a much more delicious way to use them up.

  8. Great idea! I’m always stuck with leftover scraps – I love this delicious solution :)

  9. So beautiful! I’ll have to make one of those salami for Xmas…



  10. Love the new design! And chocolate salami….genius, why didn’t I think of that?

  11. real salami gives me the willies, but this seems to have the opposite effect. my mouth is watering (and not because i’m about to vomit…). :)

  12. Oh, love the new look! And that salami looks great, but I have to say, I never have problems with leftover cake scraps ! ;9

  13. Very original. I’ll have to try this when I have leftover cake scraps. At the moment I seem to have more bread ‘scraps’ than cake!! ;)

  14. Hello! You have a lovely blog!
    The chocolate salami reminds me of a semi-traditional dessert we have in Estonia called Kirju Koer (Mottled Dog), which is usually made of cookies, cocoa, butter, marmelade and or dried fruit and a bit of alcohol(optional). The main idea is the same. Combine all ingredients, make a sausage and store in the refrigerator.

  15. That looks amazing, perfect shape!

  16. I love this kind of salami, much better than the “original” one ! (IMHO of course).

  17. What a great idea… now if I only ever manged to have leftovers of cake and cookies…

  18. Some say chocolate is a girls best friend and sausage is a man’s best friend. Who would have thought to combine them all in one bite. I have a friend that would just go nuts if I made it for him.

  19. Nice use of leftovers!

  20. This is beautiful Vera.. well done!!

  21. Thank you, everyone! I’m glad you found the recipe interesting enough!

    Hildegard, my mom used to make similar thing. We called it the “kolbasa”.
    Although I don’t remember the marmalade being added. It sounds like a tasty addition. Thanks for the compliment!

  22. What a wonderful idea to use cake scraps! I love chocolate salami, but allways do it in the traditional way, maybe next time I’ll try your version, when I have scraps!

  23. This looks so good! reminds me of “pechenye-kolbasa” we make back home:) Yummy!

  24. Thanks for this recipe Vera- what a stunning way to use leftovers. I imagine white cake would also work? Lovely photos, and your new site looks great, btw.

  25. Vera, this site is amazing. So many beautiful things. I love the new look. It showcases your creations more. COngratulations on your DMBLGIT!

  26. Rita, thank you very much!

    Farida, thank you! That’s exactly what this is, well, maybe not exactly but pretty close:)

    Kim, thank YOU! Yes, the white cake will work. You might need to add a couple of tablespoons of unsweetened cocoa to your hot ganache to intensify the chocolate flavor.

    Lori, thank you so much for your words!

  27. Hello again,

    I do that same recipe, but instead of making them into a log, i roll them into walnuts size balls, and then reroll them into crushed toasted nuts…. they are gorgeous…….
    I add some liquer to them as well, specially if I have some leftover home made

  28. Arlette, this miniature version must be cute :)

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