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No-bake chocolate Christmas cake
Densely fruity and deeply chocolatey, this looks every bit the festive centrepiece, but with much less effort. A great recipe to tackle with little helpers.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
100g Essential Unsalted Butter, plus extra for greasing
300g Belgian dark chocolate
150g Belgian milk chocolate
2 tbsp clear honey
250g Waitrose Duchy Organic Stem Ginger All Butter Shortbread, chopped
1 tsp mixed spice
½ tsp Orange extract
150g dried mixed fruit
75g mixed peel
25g crystallised ginger, chopped
For the topping
225g Belgian White Chocolate
50g whipping cream
Method
Grease a 20cm round cake tin and line the
base and sides with baking parchment. Roughly
chop the dark and milk chocolate and put into
a heatproof bowl with the honey and butter.
Place the bowl over a pan of barely simmering
water (make sure it doesn’t touch the water).
Melt until smooth, stirring often, then remove
from the heat.
Stir in the shortbread, mixed spice, orange
extract, dried fruit, mixed peel and crystallised
ginger until everything is coated. Scrape into
the lined tin and smooth the surface. Cover
and chill for at least 2-3 hours (or overnight),
until set firm, then lift from the tin and return
to the fridge to keep cool.
To make the topping, melt the white
chocolate gently as above. Meanwhile, heat
the whipping cream in a small saucepan over
a medium heat. Gradually pour the hot cream
over the chocolate, whisking throughout, until
fully combined. Leave to cool slightly, then
cover and chill for 10-15 minutes, until the same
firmness and consistency as buttercream.
Using a palette knife, spread the white
chocolate mixture over the top of the chilled
cake, giving it a little texture with the knife as
you go. Return to the fridge until needed, then
cut into wedges to serve. This will keep for up
to 5 days in an airtight container in the fridge.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,299kJ/ 551kcals
Fat
32g
Saturated Fat
19g
Carbohydrates
60g
Sugars
50g
Fibre
3.6g
Protein
5.1g
Salt
0.4g
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