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BAM Cake converter 
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Ingredients:
- 200 g BAM dark chocolate
- 100 g butter
- 2 egg whites
- 1 tablespoon rum
- 1 tablespoon amaretto liqueur (or liqueur of choice)
- 50 g BAM premium roasted hazelnuts
- 60 g butter biscuits
- 1 tablespoon BAM cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- Powdered sugar (for sprinkling)
Instructions:
1
Melt the chocolate and butter together over a water bath. Stir steadily while melting until the chocolate is completely smooth.
2
Whisk the egg whites and add the rum and liqueur to the snow. Stir quickly into the still hot melted chocolate.
3
Stir the chopped hazelnuts, broken butter biscuits, cocoa, sugar and salt into the chocolate mixture.
4
Mix everything together well, preferably by hand. Place the mixture in the fridge to chill and firm up a little, so that it is easier to shape.
5
Prepare the ALU foil. Shake the cooled chocolate mixture on it and then shape it with your hands into an oblong salami shape.
6
Wrap the chocolate salami in cling film and then place it in the fridge for as long as it takes to become compact and firm.
7
When the salami has cooled, unwrap it from the foil and roll it in powdered sugar.
8
You can serve it immediately or wrap it in transparent foil and store it in a cooler place. Have a good run!
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