You will need


Start by measuring out the chocolate chips and the butter into a bowl, and then microwaving in 30 second bursts, stirring each time, until you have a silky mixture with no un-melted lumps. Add the cocoa powder and stir again.

Next, whisk together the cream and the eggs until smoothly combined. Pour into the chocolate mixture and beat vigorously to make sure it all combines, then set aside to cool.

Finely chop the hazelnuts, pistachios and glace cherries – you want the pieces to be small enough that the knife doesn’t catch on them too much when you slice the salami, but you don’t want to obliterate them, because they need to look pretty in the slices.

Use your hands to crush the biscuits, and then add to the chocolate mixture along with the nuts, cherries, and a good grating of orange zest. Cover and place in the fridge for about an hour, until the mixture has firmed up but is still malleable.

Spread out a piece of clingfilm and put the chocolate mixture on top in a rough log shape, before wrapping tightly with the clingfilm, twisting at each end to secure it. Roll on the countertop to make a smooth log shape (you might need another layer of clingfilm to keep it neat) and place in the fridge.

When you’re ready to serve, dust the whole thing well with icing sugar, shaking off any excess. If you’re going to give it as a present, for the full effect, tie with string and wrap in brown paper.