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BAM Cake converter 
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Ingredients:
- 130 g BAM dark chocolate
- 100 g butter
- 100 g BAM hazelnut spread with cocoa
- 100 g Petit biscuits
- 30 g BAM chopped roasted hazelnuts
- 20 g ground hazelnuts
Instructions:
1
Melt the chocolate and butter over steam, stir in the spread and cool.
2
Using your fingers, crumble the biscuits into small pieces.
3
Add the dry ingredients to the cooled chocolate and mix well. Divide the mixture into two equal parts.
4
Spread the mixture in the middle of the baking paper - forming it into a sausage with your hands - and wrap it evenly and tightly with the baking paper. To help, fold the left side of the paper over the mixture and push with both hands to flatten and stretch the paper. Then roll it all the way up and wrap the sides - just like candy wrappers. Repeat the same process with the other half of the mass.
5
Put the salami in the fridge to harden. Roll the hardened salami in powdered sugar. If the salami has been in the fridge for a long time, let it rest at room temperature for 5 to 10 minutes before slicing.
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