ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Chocolate Log

Randy Mayor; Cindy Manning Barr
Yield 6 servings (serving size: 2 slices)
Known as salame dolce (sweet salami), thin slices of this rich treat are great with an after-dinner espresso. Crushed vanilla wafers give it the mottled look of salami. Because the wafers are coarsely crushed, the pieces will vary greatly in size. Since the mixture is uncooked, use a pasteurized egg yolk (look for cartons of pasteurized egg yolks or pasteurized in-shell eggs).

Ingredients

  • 1/3 cup sugar
  • 1 large pasteurized egg yolk
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  • 1 cup unsweetened cocoa
  • 1 tablespoon Marsala wine
  • 1 tablespoon hot water
  • 2 teaspoons grated orange rind (optional)
  • 20 reduced-calorie vanilla wafers, coarsely crushed

Nutrition Information

  • calories 178
  • caloriesfromfat 28 %
  • fat 5.5 g
  • satfat 2.6 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 3.7 g
  • carbohydrate 35 g
  • fiber 4.8 g
  • cholesterol 41 mg
  • iron 2.4 mg
  • sodium 68 mg
  • calcium 32 mg

How to Make It

  1. Place sugar and egg yolk in a medium bowl; beat with a mixer at high speed for 3 minutes or until thick and pale. Beat in honey and butter. Add cocoa, 1/2 cup at a time, beating well after each addition. Stir in wine, water, orange rind, if desired, and wafers.

  2. Spoon mixture onto a sheet of wax paper using a rubber spatula (mixture will be stiff). Using moist hands, shape mixture into a 6-inch log. Wrap log tightly with plastic wrap; chill at least 1 hour. Cut log into 1/2-inch-thick slices.