Chocolate Salami

Step 1
Break the biscuits into small chunks or rough pieces—about the size of a walnut—into a large bowl. Set aside.

Step 2
Melt the Chocolate & Butter: In the microwave, melt the butter. You can do this in a microwave in short bursts, stirring in between. Once melted, whisk in the cocoa powder and sea salt until smooth and well-combined.

Step 3
Add the Coconut Condensed Milk: Pour the coconut-sweetened condensed milk into the melted chocolate mixture. Stir to combine until smooth and creamy.

Mix It Together
Step 4
Pour the chocolate mixture over the broken biscuits and gently fold them in until all the biscuit pieces are evenly coated with the chocolate.

Step 5
Add Freeze-Dried Raspberries (Optional): If using freeze-dried raspberries, add them to the mixture now and gently fold them in for a pop of tartness.

Shape The Log
Step 6
Lay out a piece of Glad wrap or baking paper on a flat surface (about 30x30cm in size). Spoon two large scoops of the biscuit-chocolate mixture into the center of the paper. Using the paper, gently roll the mixture into a log shape (about 6cm in diameter), then fold the edges of the wrap or paper around the log to seal it.

Chill Then Serve
Step 7
Freeze the cake for at least 30 minutes to 1 hour, or preferably overnight, to allow it to firm up.

Step 8
Once chilled and set, remove the cake from the freezer and slice it into thick pieces. Once sliced, you can peel the wrap/paper from the edge and enjoy!