Salame di cioccolata (chocolate sausage)

Ingredients
2 large brown cage-free eggs
1/2 cup of chopped pecan nuts
1 package of coarsely chopped Graham crackers
200 gr of unsalted butter (1 stick and 3/4)
250 gr of unsweetened cocoa (good quality)
250 gr of sugar
aluminum foil (about 30 x 40 cm)
a shot of Rum

Melt the butter in the microwave in a large bowl. Beat the sugar with the two yolks and one of the whites until creamy and lighter in color. Add the eggs mixture to the butter. Add the rum. Finally, add the cocoa, the nuts and the crackers crumbs (they should not be too small). Mix everything until it appears homogeneous. Move the mixture at the center of a large piece of aluminum foil. With wet hands shape it in a cylinder (about 25 cm long, 5 large and 5 tall) and wrap it tight in the aluminum foil. Store in the fridge for 4 hours before serving.
To serve, remove the foil and cut in 1 cm thick slices.

Wine: Barolo chinato