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    Choc and Cherry Cake with Shortbread and Ginger

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    Choc and Cherry Cake with Shortbread and Ginger

    This no-bake fridge cake, rich in fruit, nuts and orange-scented chocolate is a real teatime treat.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 2 hours setting time
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 10


    • Icing sugar, to dust
    • 2 x 100g bars Green & Black's Maya Gold Chocolate
    • 50g butter, diced
    • 4 tbsp golden syrup
    • 175g tub Waitrose Mini Shortbread Rounds made with Butter
    • ½ x 200g jar Opies Crystallised Stem Ginger, roughly chopped
    • 100g whole blanched hazelnuts
    • 200g Waitrose Provençal Glacé Cherries
    • 1 tsp cocoa powder


    1. Break the chocolate into a small pan, then add the butter and syrup. Heat very gently, stirring from time to time, until smooth and glossy.
    2. Place the shortbread rounds in a large bowl and break into small pieces with your fingers. Stir in the ginger, hazelnuts and cherries, then pour in the chocolate mixture and stir until evenly coated.
    3. Tip the mixture into a 20cm loose-bottomed cake tin, patting down carefully. Chill for at least 2 hours. Dust the surface with cocoa powder and icing sugar before slicing and serving.

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    Cook's tips

    Try this with other whole nuts such as almonds, pecans or pistachios. If preferred, leave out the ginger and use more cherries.The cake can be cut into 20-30 small portions and served as petits fours or sweet canapés.

    Drinks recommendation

    Enjoy a glass of Amaretto with this delicious cake.


    Average user rating

    4 stars