Ingredients

- 300g of tea biscuits

- 120g of butter

- 1 spoon of Rhum or Marsala wine

- 3 tablespoon of dark cocoa powder

- 50g of sugar

- 50g of nuts

- 1 egg (eventually 1 more)

Melt the butter in a pot at low heat. In a mixing bowl put the tea biscuits and break them with your hands. Leave some 1cmx1cm big.

Add the cocoa powder to the butter and mix.

Add one egg and the sugar and mix again. Add the chocolate mixture to in the bowl.

With a fork or a spoon start to mix the biscuits. Add 1 tablespoon of Rhum.

When you get a smooth biscuits-dough you can start to mix it with your hands. Make a salami shape on a paper panch sheet with your mixture. If it doesn't keep the shape add one more egg to the mixture. Wrap the salami really tight with the paper panch and roll it on the table so it can get a more round shape.

Open the wrap. In a food processor chop the nuts.

In a new paper panch sheet put half of the nuts and place the salami on top of them. Add the rest of the nuts on top of the salami.

Wrap again the salami really tight with the paper panch and roll it on the table so it can get a more round shape.

Wrap it again with an alluminium foil and cool it in the freezer for at least one hour. It can stay in the freezer up to 12 hours. Keep it in the refrigerator 30 min before to serve. Cut in in thick slices. Serve cold.