Recipe: Leah Hoskin | Photography: Ashlee DeCaires
Makes 1 large or 2 small logs
280g dark bitter-sweet chocolate
½ cup whole natural almonds
¼ cup natural pistachios
¼ cup hazelnuts
¼ cup crystallised ginger
¼ cup cranberries
100g amaretti biscuits (or any kind of crispy biscuits)
zest from 1 orange
¼ cup thick cream
50g brown sugar
2 tbsp Frangelico or your choice of liqueur
2 tbsp cocoa
icing sugar for rolling logs in
Lightly toast the almonds, pistachios and hazelnuts. Leave to cool. Once the nuts have cooled down roughly chop.
Roughly chop the crystallised ginger.
Break up the chocolate and place with the butter into a bowl over a pot of boiling water, making sure the bottom of the bowl isn’t touching the water. Heat over a low heat, stirring until butter and chocolate are melted. Once melted, remove from heat and mix in the cocoa and brown sugar.
In a small bowl, whisk together the eggs and cream.
Add the cream and egg mix, along with the Frangelico, to the chocolate mix.
Roughly break up the biscuits by placing in a large zip-lock bag. Lay bag flat and bang the biscuits with a rolling pin or a wine bottle. You will want them to still be quite chunky.
Once the chocolate mix has cooled down a bit add the chopped nuts, ginger, cranberries, orange zest and broken biscuits. Mix everything together well. Place in the fridge and leave for about 30 minutes. It should be soft enough to be malleable so you can shape into a log. If left too long in the fridge it will be too hard to manage.
Place the mixture onto a piece of Glad Wrap about 40cm long. Shape into a log about 4–5cm thick in diameter and about 30cm long. Alternatively you can make into two smaller logs.
Now wrap Glad Wrap tightly around the log, twisting each end tightly to squeeze the mixture in. Roll the log back and forth in the Glad Wrap to even it out and pack it together. Put in the fridge and leave for about 6 hours or overnight.
When ready to serve, remove from the fridge and take off the Glad Wrap. Roll the log in some icing sugar.
If you are gifting this you can wrap some white kitchen string around to make it look a little authentic, like a roll of salami.
Once removed from the fridge, allow the log to sit for 10–15 minutes before slicing. Use a clean sharp knife and carefully slice into 1–2cm thick slices.
Must be stored in the fridge as it contains raw eggs.