Break the biscuits coarsely with your hands: do not use a blender, as we need some texture here, the biscuits will look like the fat in the salame.

Cream butter and sugar, then add the cocoa powder. Once the cocoa powder has been incorporated, add the eggs, one at a time.

With a spatula, or with wet hands, place the dough on a piece of cling film, wrap it and try to give it a cylindrical shape.

Stash in the fridge for a few hours, until cold and solid.

Remove the salame from the fridge and roll it in icing sugar, then tie it with butcher’s twine as if it were a real salame.

Serve it sliced. Keep in the fridge for a few days.