Chocolate Salami Cake

1Melt the dark chocolate (200 g) and butter (200 g) in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.

2In a separate bowl, beat the sugar (200 g) and eggs (2) until pale and fluffy.

3Crush the digestive biscuits (200 g) into small pieces and add them to the egg mixture along with the chopped walnuts (100 g), cocoa powder (50 g), powdered sugar (50 g), and vanilla extract (1 tsp). Mix well.

4Pour the melted chocolate and butter (200 g) mixture into the bowl with the other ingredients and stir until everything is well combined.

5Place a large sheet of parchment paper on a flat surface and transfer the mixture onto it. Shape the mixture into a log and roll it up tightly in the parchment paper, twisting the ends to secure it.

6Refrigerate the chocolate salami cake for at least 4 hours or until firm.

7Once chilled, unwrap the cake and dust it with powdered sugar (50 g) for a 'salami' appearance.

8Slice the chocolate salami cake into rounds and serve.