How to make
The biscuits are broken into small pieces.
Cut the chocolate into pieces and place it in a saucepan over a water bath to melt.
Cool to room temperature and add the cocoa. Stir until smooth.
Beat the butter with the sugar until creamy. Add the eggs and beat again until they are absorbed, then add the two caps of rum, the vanilla and the cooled chocolate, stir and add all the chopped nuts.
Stir with a spatula and add the biscuits, broken into small pieces. Stir again until smooth.
Pour the mixture onto fresh foil and shape into a long sweet salami, which is about 2″ (5 cm) wide. Wrap it in foil and leave it in the refrigerator for 1 night to set very well.
The cooled Hungarian Chocolate Salami is rolled generously in powdered sugar.
Store it in the refrigerator.
